Katsudon is one of my husband’s favorite meals, and it is definitely comfort food for me, too. As I’ve mentioned, here in Japan, fried cutlets (katsu) and croquettes (korokke) are very common in grocery and convenience stores, but you can also make your own for this. Katsudon is great for using leftover katsu, since it doesn’t need to be crispy. If you’re in Japan, you probably already know this tip, but grocery stores sell a lot of prepared foods, and if they aren’t sold by closing each day, they are thrown away. To prevent waste, most stores start marking down their prepared foods a few hours before closing – 20%, 30%, eventually down to 50% off! So sometimes I go over to the grocery store in the evening and see what’s on sale, then use it for something like this the next day.
Katsudon (adapted from here) – serves 2
1 tbsp vegetable oil
1/3 cup dashi
2 tsp sugar
1 tbsp soy sauce
1 large or 2 small katsu (or make your own), sliced into strips
3 eggs, beaten
1 green onion
cooked white rice
Heat oil in a saucepan over medium heat. Slice the onion into strips and saute it in the oil until translucent.
Mix together the dashi, sugar, and soy sauce, and pour it over the onions. Place the sliced katsu on top of the onions, and then pour the beaten eggs over everything.
Put the lid on the saucepan and cook for 2 – 3 minutes until the egg is mostly done.
Put cooked rice in two bowls. Scoop the mixture of katsu, egg, and onion on top of the rice. Sprinkle with sliced green onion.