Let’s Discover the Allure of Katsudon! The History and Recipe Representing Japanese Food Culture

When you hear “katsudon,” what comes to mind? It’s that hearty bowl dish featuring crispy cutlets and creamy egg over rice, isn’t it? Katsudon ranks among Japan’s beloved dishes, often savored on busy or low-energy days. Yet, it’s more than just a bowl meal. It’s a fusion of traditional Japanese flavors and Western-style cutlets, showcasing the richness of Japan’s food culture. This article introduces the history and recipe of katsudon, its secrets to deliciousness, and recommended ways to enjoy it. Get to know the charm of katsudon and give it a try sometime!

History of Katsudon: Born Within Japan’s Food Culture

Katsudon originated during the Meiji era when Western-style cutlets, known as “katsu,” were brought to Japan and simmered in dashi broth with eggs over rice. These cutlets, coated in breadcrumbs and fried, are a Western culinary tradition. In Japan, they became known as “tonkatsu” or “beef katsu” and were enjoyed with sauce or curry. Katsudon, an adaptation of the cutlet into a Japanese style, is said to have first been created at a restaurant in Yoshiwara, Tokyo. Over time, it spread across the nation, giving rise to various regional variations. For instance, “sauce katsudon” replaces the dashi broth with sauce and is popular in areas like Okayama and Aichi prefectures. “Katsu curry” places cutlets atop curry and is commonly eaten in Hokkaido and the Tohoku region. With a long history within Japan’s food culture, katsudon has seen diverse adaptations and innovations across different regions.

Recipe for Katsudon: The Contrast of Crispy Cutlets and Creamy Egg

Making katsudon is quite simple. First, season pork with salt and pepper, coat it with flour, beaten egg, then breadcrumbs, and fry it in oil until golden and crispy. Next, prepare dashi broth using water, soy sauce, mirin, sugar, dashi stock granules, adjusting the taste according to preferences (using a pre-made sauce like “men-tsuyu” is also an option). Then, simmer sliced onions in the broth, add the fried cutlets, and pour in beaten eggs. Adjust the amount of egg according to preference, aiming for a creamy consistency. Finally, place the cutlets and egg on top of rice, garnish with green onions, shichimi pepper, etc. The secret to katsudon’s deliciousness lies in the contrast between the crispy cutlet, creamy egg, and the flavorful dashi broth. It’s a fusion of Japan’s traditional flavors with Western-style cutlets, embodying the richness of Japanese food culture.

Eating Katsudon: Pairing Hot with Rice Using Chopsticks

The basic way to eat katsudon is simply to pick it up with chopsticks and enjoy it with rice. However, there are a few points to note. Firstly, katsudon is best enjoyed piping hot; when it cools, the egg tends to solidify. Additionally, as katsudon combines rice and ingredients well, there’s no need to mix it excessively with chopsticks, as doing so might break the egg apart. Given its sweet and savory flavor profile, serving it with grated daikon radish, wasabi, yuzu pepper, etc., offers a refreshing taste. Grated daikon radish also helps cut through the oiliness of the cutlet. As katsudon is quite filling and calorie-rich, it’s advisable to balance it with vegetables or miso soup for a well-rounded meal. With its substantial volume and balanced nutrition, it’s a go-to for busy or low-energy days, capturing the hearts of many in Japan. Give katsudon a try—it’s a dish that resonates with the Japanese palate.