hello hi everyone! Wesley here. This is a recipe for one of my absolute favorite Japanese dishes of all time, which is a katsu donburi rice bowl, inspired by Yuri!!! on Ice’s Yu-topia Katsuki Specialty Dish or “pork cutlet bowl.” For those not familiar, a katsu donburi is a deep fried pork or chicken cutlet, that’s then braised in an egg and dashi broth base with veggies for a super tender, hearty, and filling rice bowl.

We’re gonna be using a few of my favorite veggie additions today including some onions and pickled daikon radish, but by far the highlight of the dish is gonna be our katsu cutlets, which very specifically must be a leftover cutlet in order for it to become tender in the braise. This is some leftover chicken katsu cutlet from our chicken katsu plate lunch video not too long ago (which you can find here), but you can also do this with pork cutlet too, if that’s your fancy.

 

Serves 2

INGREDIENTS

  • 2 katsu cutlets (find the recipe here)

  • 4 cloves garlic

  • 1 tbsp (about 1 inch) ginger

  • 2 green onions

  • 1/2 medium sweet white onion

  • 1/3 cup (about 2 dozen coins) pickled daikon radish

  • 2 eggs

  • 1/2 tsp corn starch

  • 1/2 cup dashi stock

  • peanut oil

  • kosher salt

INGREDIENTS (sauce)

  • 4 tbsp soy sauce

  • 1 tbsp rice vinegar

  • 1 tbsp dry sake

  • 1 tbsp mirin

  • 1 tbsp brown sugar

  • 1 tbsp white miso paste

PREP

  • CRUSH and mince the garlic, set aside

  • FINE MINCE the ginger, set aside

  • SEPARATE the whites and greens of the green onions, then slice thinly on a bias, set aside

  • SLICE the onion, set aside

  • SLICE the daikon into coins, set aside

  • THINLY SLICE the katsu, set aside

  • WHISK the eggs with 1/2 tsp of corn starch, set aside

  • COMBINE all sauce ingredients, set aside

ON THE STOVE

  • HEAT a wok as hot as possible, then add 4 tbsp of peanut oil and long yao

  • ADD the garlic, ginger, and whites of the green onions, and saute until fragrant for about 10 seconds

  • ADD the dashi stock and onions and simmer for 3-5 minutes until the onions are about 80 cooked through and tender

  • ADD the daikon, then add the sauce 2-3 tbsp at a time until the desired texture and flavor is reached

  • PLACE the cutlets on top, followed by the eggs, and simmer for about 2 minutes until the eggs set

  • SERVE over rice, and finish with the greens of green onions

 

tagged with woo can cook, katsu donburi, japanese cutlet rice bowl, japanese food, yuri on ice