Dish · japanese
Katsudon
A fried pork cutlet simmered briefly with onion in a soy-dashi sauce, finished with egg, and served over rice.
Where it comes from
Katsudon combines the fried cutlet of tonkatsu with the egg-and-broth method used for other Japanese rice bowls, and it is a common pre-exam good luck food since katsu also means to win.
What cooks argue about
Cooks argue over simmering the egg just until barely set for a loose, custardy topping versus cooking it through for a firmer set, since doneness changes the whole bowl's texture.
Versions
Nobody has published a katsudon here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
egg
onion