hello hi everyone! 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. 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 from last week's stream, but you can also do this with pork cutlet too, if that’s your fancy.

Bookmark the recipe here (out May 21st!), bookmark the stream here, and pick up the ingredients below if you want to follow along and cook dinner with me.

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