Katsudon
A breaded, deep-fried pork cutlet cooked with egg and vegetables, simmered in a savory sauce, and served over rice.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Katsudon emerged in the early 20th century in Japan, reportedly invented at a restaurant in Tokyo. It combined Western-influenced fried pork cutlets (tonkatsu) with traditional Japanese flavors and cooking techniques. The dish reflects the period's embrace of Western cuisine and its adaptation into local tastes.
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Katsudon holds a special place in Japanese culture, often associated with good luck and perseverance, particularly among students preparing for exams.
"Victory Bowl"
Katsudon's name is a play on words, as 'katsu' sounds like the verb 'katsu' (勝つ), meaning 'to win' or 'to be victorious'. It's therefore considered a lucky meal to eat before an exam or competition.
A Comfort Food
Katsudon is a popular and widely available dish, found in restaurants, train stations, and homes across Japan. Its comforting and familiar flavors make it a go-to choice for a quick and satisfying meal.
Regional Variations
While the basic concept remains the same, there are regional variations of Katsudon throughout Japan. Some regions may use different types of pork or variations in the sauce recipe.
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Katsudon offers a balance of savory, sweet, and umami flavors. The crispy, savory pork cutlet is complemented by the sweet and salty sauce, while the egg adds richness and moisture. The rice provides a neutral base.
The core flavor comes from the tonkatsu – a pork cutlet breaded with panko and deep-fried to a golden crisp. The sauce, typically a blend of dashi (fish and kelp stock), soy sauce, mirin (sweet rice wine), and sugar, imparts a sweet and savory taste. Onions, often included, add a subtle sweetness and texture. The egg, lightly scrambled or poached, creates a velvety sauce that coats the pork and rice. The overall flavor profile is comforting, hearty, and satisfying.
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Perfect Tonkatsu
Use good quality pork loin, pounded to an even thickness. Coat thoroughly in flour, egg, and panko breadcrumbs. Deep-fry at the correct temperature to ensure a crispy exterior and a juicy interior.
Flavorful Sauce
Adjust the ratio of soy sauce, mirin, and sugar in the sauce to your preference. Taste and adjust as needed to achieve the desired level of sweetness and saltiness. Using good quality dashi is crucial for umami.
Egg Consistency
Don't overcook the egg. Aim for a slightly runny consistency that coats the pork and rice. The residual heat will continue to cook the egg after it's removed from the heat.
Serve Immediately
Katsudon is best enjoyed fresh, right after the egg is cooked and the dish is assembled. This ensures that the tonkatsu remains crispy and the flavors are at their peak.
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