Katsudon
Katsudon is a popular Japanese food, a bowl of rice topped with a fried tonkatsu pork cutlet, egg, vegetables, and condiments. The dish's name is a portmanteau of the Japanese words tonkatsu and donburi.
Preparation
The tonkatsu for the katsudon dish is prepared by dipping the cutlet in flour, followed by egg, then dipping in panko breadcrumbs, and deep-frying. Next, into a boiling broth of dashi, soy sauce and onions, the sliced tonkatsu and a beaten egg is cooked.Variants
Other bowls, made of cutlet and rice but without eggs or stock, may also be called katsudon. Such dishes include:sōsu katsudon : with tonkatsu sauce or Worcestershire sauce, from regions such as Fukui, Kōfu, Gunma, Aizuwakamatsu and Komaganedemi katsudon or domi katsudon: with demi-glace and often green peas, a specialty of Okayamashōyu-dare katsudon: with soy sauce-based tare sauce, Niigata-stylemisokatsu-don: tonkatsu with a sauce made with hatchō miso on rice, a favorite in NagoyaIf pork is substituted with beef, it will be gyū-katsu-don. A variation made with chicken katsu and egg is called oyako katsudon, which is distinguished from oyakodon where the meat in the latter is not fried.