Bringing Japanese Culture to Bellingham: How to cook Katsudon
In the two and a half years that I’ve lived in the U.S., I’ve found numerous teriyaki and sushi restaurants.
Katsudon is one of the most famous Japanese dishes served at most of teriyaki restaurants in the U.S.
The taste of katsudon is also heavily based on soy source like many other typical Japanese dishes, and I know some people from other cultures may not like it.
But as a native Japanese, I just wanted to share the recipe of one of my favorite Japanese foods, which I still cook at least once a month.
Ingredients for katsudon (Makes two servings):
- A half of medium-sized onion
- Two pieces of pork chops (shouldn’t be too thick)
- Three medium-sized eggs
- 5 table spoon of soy sauce.
- 3 table spoon of water
- 1 tea spoon of hondashi, bonito fish soup stock
- Vegetable oil
- Bread crumbs (preferably panko, Japanese style bread crumbs)
- Steamed rice
- Salt and pepper
Although you might need some more ingredients and time than you do to cook oyakodon, which I introduced how to cook in another blog post, I assure you, katsudon is worth giving a try. Enjoy!