Katsudon: The Japanese comfort food with a victorious twist
Do Japanese people eat pork chops? Indeed, they do. However, they prepare them differently. The dish is called katsudon, and it is very popular in Japan. The key is in the breading.
Katsudon is a dish that captures the hearts of food lovers worldwide due to its unique flavour composition. It combines a pork chop 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 due to its symbolism of "victory" in the word "katsu."
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 proposed creating a pork chop on rice with egg and onion, quickly gaining recognition among local food enthusiasts.
The foundation is a pork chop
Today, katsudon can be found in many restaurants and fast-food bars throughout Japan, as well as in vending machines. The dish has also seen local variations, such as in Niigata, where the meat is soaked in soy sauce before frying, or in Mizunami, where the egg is thickened with starch, gaining a jelly-like consistency.
The foundation of katsudon is a pork loin chop, which is coated in panko breading. This ensures crispness without absorbing too much fat. The preparation of this dish is straightforward: the chop is seasoned, fried in oil, and then simmered with onion and a special sauce based on dashi broth. After cooking, eggs are added, and the dish is served with rice and sprinkled with chives, creating a warm, tasty meal.
