Today, I’d like to share with you how to make KATSUDON from My Hero Academia. Katsudon is a Japanese dish of pork cutlets, eggs, and sautéed onions simmered in a sweet and savory broth. It’s a popular dish in Japan cooked at home or eaten at restaurants.
Katsudon is one of the Japanese foods that attracts viewers not only in this anime but also in many other anime.
What is Katsudon
The most common style of katsudon in Japan is pork cutlet and onions cooked in a soy sauce-flavored sauce, mixed with egg, and served over rice.
In most cases, pork cutlet is used for Katsudon, but there are also Katsudon using beef cutlet and chicken cutlet, called Beef Katsudon and Chicken Katsudon respectively.
Katsudon in My Hero Academia
The katsu-don in My Hero Academia looks like a bowl of rice topped with an egg first, and then the tonkatsu. This style of eating allows you to enjoy the crispy texture of the tonkatsu.
On the other hand, a recipe in which the tonkatsu is lightly simmered in a broth and then topped with beaten egg has the effect of allowing the sweet and savory sauce to soak into the tonkatsu.
Watch How to Make Katsudon
|PREP TIME: 5 mins
|COOK TIME: 20 mins
|TOTAL TIME: 25 mins
|COURSE: Main Course
|SERVINGS: 1 people
Tonkatsu / Pork Cutlet
- 1 chuck eye roll / pork loin
- a little salt and pepper
- 1 tbsp flour
- ¼ beaten egg
- ½ cups panko / breadcrumbs
- 1 cup oil
- 50 ml dashi broth
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- ¼ medium onion
- 2 egg
- 1 bowl cooked rice
- mitsuba leaf / spring onion / nori seaweed / parsley as your choice
To Make Broth
- From the list of ingredients, you can jump to a link on how to make dashi broth, so please refer to it. You can also use a dashi packet or granulated dashi to make dashi broth.
- In a small saucepan, bring the dashi broth, soy sauce, mirin, and sugar to a light boil.
To Prepare Ingredients
- Cut the onion into wedges.
- Beat the eggs in a bowl.
To Make Tonkatsu
- To prevent the pork from curling up, use a knife to cut the border between the fat and lean. **Be careful not to make a cut that goes all the way through, or the flavor and oil of the meat will be lost.
- Using your fingers, massage the meat to soften it. If there are any hard parts, use a knife to cut the tendons.
- Season both sides with salt and pepper.
- Sift the flour and sprinkle it evenly on both sides and remove excess flour.
- Dip in beaten egg.
- Dredge in panko and press gently. It doesn’t have to be fluffy because panko will pop up during deep frying.
To Deep Fry
- Heat oil in a deep pot or pan to 350ºF (180ºC).
- Place a piece of panko or wooden chopsticks in the oil. When small bubbles appear around them, it’s ready to fry.
- Add in the pork. Fry for 3 minutes on each side or until crispy and golden brown. **If you over-fry it, the meat will lose its moisture and become less juicy and dry.
- Take out the pork and remove excess oil by holding it vertically for a few seconds. Place it on the wire rack or paper towel and let it sit for 5 minutes.
- Cut the pork cutlet into 4-5 pieces by pressing the knife straight down instead of moving it back and forth.
To Cook Katsudon
- Serve the cooked rice in a donburi bowl.
- In a small frying pan (a frying pan for katsudon or oyakodon is recommended), add the broth that you have already made and onions and place over low heat. **Cover the frying pan with a lid if it’s possible (so the broth does not evaporate too quickly).
- When the onions are cooked, pour in the beaten egg all over. Stir lightly.
- Place the egg mixture on top of the rice when the egg is half-cooked.
- Place the cutlet over egg mixture and garnish with mitsuba-leaf or parsley as your choice.