Donburi is a Japanese dish which is probably the most familiar comfort food that is made most commonly in families. More than sushi, sashimi or tempura, families in Japan eat these types of simple comfort foods that can be prepared quickly and served in a myriad of ways.
Donburi literary means to pour over a large bowl – and the dish is exactly that – a heaping bowl of rice served with meats, fish and vegetables cooked in a sweet/savory gravy. There are infinite ways to prepare a donburi – chicken with eggs, dried fish with root vegetables, beef with beans.
Today’s recipe is Katsu-Don, and is made with pork cutlets smothered in gravy and whipped eggs. You can do this with chicken or veal also. The great thing about donburi is that the gravy is usually made with sweet soy sauce and eggs, giving the extra DHA Omega 3 and protein boost.
You can also easily turn any leftovers into a warm domburi dish, weather it is leftover grilled meats, turkey or vegetables – just cook them in the basic gravy recipe below and pour the entire gravy/meat/veggie mix unto a bowl of rice.
Perfect comfort food – sweet, savory, warm rice and good proteins.
Katsu-Don (Serves 4)
4 cups of cooked brown or white rice
4 thin slices of pork (or chicken) filets
1 cup whole wheat flour
1 cup panko breadcrumbs (or other breadcrumbs)
3 tablespoons soy sauce
2 tablespoons mirin or sake
¼ cup water
1 tablespoon canola oil
3-4 cups canola oil for frying
A few sprigs of scallions for topping (optional)
1. Slice the onions into thin strips.
2. Heat a large skillet/pan on medium heat with oil. Add the onions and cook until pale and soft.
3. Add the soy sauce, mirin and water and cover the pan, and bring down the heat to low.
4. Prepare three small bowls. In one, break up 1 egg and whip. Set aside. In the two others, put in the flour and breadcrumbs respectively.
5. Heat another pan/pot with the oil.
6. Take each pork filet and first coat with flour, then egg, then the breadcrumbs. Then fry for about 5 minutes until golden, then set aside on a plate covered with paper-towels.
7. Cut the cooked filets into small pieces, and add them to the gravy pan.
8. In a small bowl, whip up the remaining 4 eggs and pour unto the pan, stop the heat and cover the pan. Let the remaining heat cook the eggs for about 5 minutes, until cooked but still very soft.
9. Divide the rice into 4 bowls. Pour the egg gravy with the pork filets unto each bowl. Sprinkle with scallions and serve immediately.