Katsudon: Japan's twist on the classic pork chop
Do Japanese people eat pork chops? Of course, they do. However, they prepare them in a completely different way. The dish is called katsudon and is very popular in the Land of the Rising Sun. The key is the breading.
Thanks to its unique flavor composition, katsudon is a dish that wins the hearts of food lovers worldwide. It consists of a pork chop coated in special breading, rice, and an egg.
Who created katsudon
The dish's name comes from combining two Japanese words: "katsu," meaning breaded cutlet, and "don," meaning bowl. This popular dish is often eaten before important events, such as exams, with the hope of success, as the word "katsu. symbolizes victory"
The history of katsudon dates back to the 1920s. It was created by a young scientist, Keiniro Nakanishi, who, while studying in Tokyo, wanted to diversify his diet with something new. He suggested creating a pork chop on rice with egg and onion, quickly gaining recognition among local food enthusiasts.
The foundation is a pork chop
Today, katsu don can be found in many restaurants and fast-food bars throughout Japan, as well as in vending machines. The dish has also had local versions, such as Niigata, where the meat is soaked in soy sauce before frying, or Mizunami, where the egg is thickened with starch to achieve a jelly-like consistency.
The foundation of katsudon is a pork loin chop, which is coated in panko breading. It ensures crispness and doesn't absorb too much fat. Preparing this dish is simple: the chop is seasoned, fried in oil, and then simmered with onion and a special sauce, which is based on dashi broth. At the end of cooking, eggs are added, and the dish is served with rice and sprinkled with chives, creating a warm, tasty meal.
