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Katsudon is a Japanese dish of steamed rice topped with breaded and fried pork cutlet, egg, and broth. The name comes from tonkatsu and donburi, meaning “pork cutlet” and “large bowl” respectively. It is often eaten before important events and has various regional variations.
Katsudon is a Japanese dish that consists of a large bowl of steamed rice topped with a thinly sliced breaded and fried pork cutlet. The dish belongs to a food category called donburi, bowls of rice with various toppings. In addition to the pork cutlet, katsudon usually includes an egg topping and a special broth.
The name “katsudon” is formed from parts of two words; tonkatsu and donburi. The name for pork cutlet is tonkatsu, with “ton” meaning pork and “katsu” being a Japanese pronunciation of the English word for cutlet. The word “donburi” means “large bowl” and is shortened to “don” as a suffix for rice dishes. The word “katsudon” means “rice bowl with pork cutlet”.
Two types of pork are used for katsudon: lean and fatty. The lean version is called Hirekatsu and the fat version is called Rosukatsu. The tonkatsu cutlets are dipped in egg, dredged in panko bread crumbs, and fried. The schnitzel is then cut into narrow strips and placed on top of the steamed rice.
The broth for katsudon is made from a broth called dashi and sweet Japanese sake called mirin. The broth is seasoned with soy sauce and simmered with green onions. The lightly beaten eggs are swirled in the broth and poured onto the dish. In another presentation, the eggs are poured directly onto the cutlet.
There are several variations of katsudon. It is sometimes topped with tonkatsu sauce, which is similar to Worcestershire sauce. In Okayama, katsudon is covered with semi-reflection and peas; in Nagoya it is served with miso sauce and in Niigata it is simply served with soy sauce.
The creation of katsudon is credited to a Japanese high school student in 1923. Today it is associated with entrance exams and sporting competitions as the word “katsu” also means “to win”. Students often eat katsudon before these important events.
“Kitchen,” Banana Yoshimoto’s popular book, features a funny but pivotal scene involving Katsudon. Mikage, the main character, orders katsudon at a restaurant and is so inspired by the quality of him that he orders a second helping for takeout. Then he takes a taxi to take her to Isehara and deliver her to his best friend Yuichi. When he discovers that the inn he’s staying at is closed, he scales the wall of the building and ends up flat on his back in a pool of rainwater on the roof.
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