Katsudon: The pork chop dish that conquered Japan
Do Japanese people eat pork chops? Of course, they do. However, they prepare them quite differently. The dish is called katsudon and is extremely popular in the Land of the Rising Sun. The key to its uniqueness is the breading.
Katsudon is a dish that has captured the hearts of food lovers worldwide with its unique flavour profile. It combines a pork chop in a special breading with rice and an egg.
Who created katsudon
The dish's name combines Japanese words: "katsu," meaning breaded cutlet, and "don," meaning bowl. This beloved dish is often eaten before significant events, such as exams, with hopes for success due to the word "katsu," which 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. He proposed a creation featuring a pork chop placed on rice, enhanced with egg and onion, quickly gaining popularity among local food enthusiasts.
The foundation is a pork chop
Today, katsudon can be found in many restaurants, fast-food outlets, and vending machines throughout Japan. The dish has inspired 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 for a jelly-like consistency.
The foundation of katsudon is a pork loin chop coated in panko breading, which ensures crispness and prevents excessive fat absorption. Preparing this dish is straightforward: the chop is seasoned, fried in oil, and then simmered with onion and a special sauce based on dashi broth. At the end of cooking, eggs are added, and the dish is served over rice and garnished with chives, creating a warm, tasty meal.
