Katsudon is a dish of Tonkatsu (pork cutlet) on top of rice in a bowl.
It is common to heat Tonkatsu with eggs, onions, and dashi, and then put them on rice. There is also a menu called “Sauce Katsudon”, that Tonkatsu seasoned by the sauce is put on the chopped raw cabbage and rice and in a bowl.
Like Gyudon, Tendon, and Oyakodon, it is a kind of bowl with rice and side dishes in one bowl.
Tonkatsu is a Western-style Japanese dish that was devised about 100 years ago. It is made by adding flour, eggs, and[…]
What is Katsudon and can I eat it?
Materials of Katsudon
Pork, egg, wheat flour, potato starch, vegetable oil, salt, pepper, onion, soy source, and rice
| Low FODMAPs | ||||
| with Pork | with Egg |
| Restaurant | Fast food |
A typical Katsudon uses pork cutlet, eggs, and onions
There are various types of katsudon, but the most common one is as follows.
First, simmer the onion and the pork cutlet divided into 5 to 6 equal parts with a sauce called warishita.
Warishita is made from soy sauce, mirin, sugar, salt and dashi stock. Then add the beaten eggs to it, and when the eggs have hardened, place them on top of the rice.
If you order Katsudon in Japan, you will usually get this. However, the vegetables used vary accoring to restaurants, and often have green vegetables such as green onions and mitsuba.
There is also a katsudon named “Sauce Katsudon”. Tonkatsu seasoned with sauce is placed on chopped raw cabbage and rice in a bowl. This is like Tonkatsu and rice served in one tableware.
Try to eat Katsudon!
How much ?
$5～12
Where can I eat Katsudon?
You can eat it at Japanese restaurants, soba restaurants, and Tonkatsu specialty restaurant. You can also buy it at a takeaway lunch shop.
Precautions when eating Katsudon
For people who are gluten-free except for celiac disease
Katsudon uses wheat flour, bread crumbs, and soy saurce but not in large quantities. If you are gluten-free for your health, don’t overeat.
Japanese writer’s comment for Katsudon
Katsudon has variations depending on the region.
Hatcho miso made from soy beans is often used in Nagoya. “Miso-katsu” is made by adding sugar, mirin, dashi, etc. to Tonkatsu, and “Miso-katsudon” is made by putting Miso-katsu on rice in a bowl. It is characterized by a stronger taste than ordinary Katsudon. You can eat it at Japanese restaurants in and around Nagoya.
In Okayama, when you order Katsudon, you will be served a bowl of rice with shredded raw cabbage and Tonkatsu topped with demi-glace sauce. This is also called “Demi-glace sauce Katsudon”.
