Thursday, June 11, 2009

Katsudon (Eggs, Onions, and Breaded Cutlets Served Over Rice)



Donburi is a simple, yet filling, Japanese egg-and-rice dish my mother frequently made when I was growing up. She would actually make okayodon, which is traditionally made with chicken, eggs, and onions on rice. She would also add frozen peas, which I've done here.

Katsudon is a similar egg-and-rice dish that uses breaded cutlets (chicken or pork). I've previously posted a recipe for seitan cutlets, which you can find here. I used these seitan cutlets to make my version of katsudon last night for dinner.

For this dish, I recommend preparing the
vegan dashi first (if you haven't already) by adding a piece of kombu to 2-3 cups of boiling water, turning the heat off, and letting the kombu steep in the water until ready to use. The color of the liquid should turn light green. For more information about vegan dashi, please refer to this earlier post.

After you prepare the
dashi, I suggest next making the seitan cutlets and keeping them warm in a 200 degree oven while you finish preparing the rest of the meal. (Instead of seitan cutlets, you can also saute bite-sized pieces of tempeh.)

Finally, begin cooking the white rice (Asian). When the rice is done cooking, refer to the recipe below:

Katsudon
Makes approximately 2-3 servings

1 1/2 cups vegan dashi
1/4 cup mirin
3 tablespoons soy sauce
1 teaspoon sugar
1 onion thinly sliced
1 cup frozen peas
3 scallions, thinly sliced (green and white parts)

Seitan cutlets or 1 package of tempeh, cut into bite-sized pieces and sauteed

3 eggs, lightly beaten

1 tablespoon canola or vegetable oil

In a skillet, heat the oil over medium heat. Add the onions and cook until they start to become soft, about 2 minutes.


Add the dashi, mirin, soy sauce, and sugar, and bring to a simmer. Add the peas and green onions.



Next, add the seitan cutlets.



Then quickly pour the eggs over the cutlets and cover the skillet. Turn the heat to low.



Continue cooking until the eggs have cooked through, about 3-5 minutes. Serve over the cooked rice.

2 comments:

huahua said...

hjhkjh

iscribbler said...

That's one of my favorite recipes and definite comfort food. :) Your pictures look wonderful. I've never made the seitan cutlets and that sounds delicious! Will have to give this a go soon. Thank you for sharing!