Katsudon Recipe

Rice: The base of the dish, providing a fluffy and neutral backdrop for the flavorful toppings.

Firm tofu: A plant-based protein that mimics the texture of meat when fried.

Panko breadcrumbs: Japanese-style breadcrumbs that create a light and crispy coating.

Flour: Used to coat the tofu before dipping in water and breadcrumbs.

Water: Helps the breadcrumbs adhere to the tofu.

Soy sauce: Adds a salty and umami flavor to the sauce.

Mirin: A sweet rice wine that balances the saltiness of the soy sauce.

Vegetable broth: Adds depth and richness to the sauce.

Onion: Provides sweetness and texture to the sauce.

Green onion: Adds a fresh and slightly pungent garnish.

Sugar: Enhances the sweetness of the sauce.

Vegetable oil: Used for frying the tofu to a golden brown.

To achieve an extra crispy texture for the tofu, make sure to press it thoroughly to remove as much moisture as possible before coating it in flour, water, and panko breadcrumbs. Additionally, let the coated tofu rest for a few minutes before frying to allow the breadcrumbs to adhere better, resulting in a more even and golden-brown crust.

• Rice - Substitute with quinoa: Quinoa is a high-protein grain that provides a different texture and additional nutrients compared to rice.

• Firm tofu - Substitute with tempeh: Tempeh has a firmer texture and a nutty flavor, making it a great alternative to tofu in dishes requiring a meat-like consistency.

• Panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunchy texture and are often gluten-free, making them a good alternative to panko breadcrumbs.

• Flour - Substitute with chickpea flour: Chickpea flour is a high-protein, gluten-free alternative that works well for coating and binding.

• Water - Substitute with unsweetened almond milk: Unsweetened almond milk adds a slight creaminess and additional nutrients compared to plain water.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• Mirin - Substitute with rice vinegar with a pinch of sugar: Rice vinegar with a pinch of sugar mimics the sweet and tangy flavor of mirin.

• Vegetable broth - Substitute with mushroom broth: Mushroom broth adds a deeper umami flavor, enhancing the overall taste of the dish.

• Onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor compared to onions, providing a subtle difference in taste.

• Green onion - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish in place of green onions.

• Sugar - Substitute with maple syrup: Maple syrup is a natural sweetener that adds a unique flavor and can be used in place of sugar.

• Vegetable oil - Substitute with coconut oil: Coconut oil has a high smoke point and adds a subtle coconut flavor, making it a good alternative to vegetable oil.

• Allow the katsudon to cool to room temperature before storing. This prevents condensation from forming, which can make the tofu soggy.

• Transfer the tofu and sauce into separate airtight containers. This helps maintain the crispiness of the panko-breaded tofu and prevents it from becoming mushy.

• Store the rice in another airtight container. Keeping the components separate ensures that the textures remain distinct and enjoyable.

• Place the containers in the refrigerator. The katsudon components can be stored for up to 3-4 days. Make sure to label the containers with the date to keep track of freshness.

• For freezing, wrap the fried tofu slices individually in plastic wrap or aluminum foil. This prevents them from sticking together and makes it easier to reheat only what you need.

• Place the wrapped tofu slices in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn.

• Store the sauce and rice in separate freezer-safe containers. Leave a little space at the top of each container to allow for expansion as they freeze.

• Label the containers with the date and contents. The katsudon components can be frozen for up to 2 months.

• When ready to enjoy, thaw the tofu, sauce, and rice in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat the tofu in the oven or toaster oven at 350°F (175°C) for about 10-15 minutes, or until crispy. This helps restore its crunchy texture.

• Warm the sauce and rice in the microwave or on the stovetop until heated through. Combine the components just before serving to enjoy the best texture and flavor.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Place the leftover katsudon in the pan and cover with a lid.
  4. Heat for about 5-7 minutes, stirring occasionally to ensure even heating.
  5. Add a splash of vegetable broth if it looks dry, to keep the dish moist.
  6. Once heated through, serve immediately.

• Microwave Method:

  1. Place the leftover katsudon in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes.
  4. Stir halfway through to ensure even heating.
  5. Check the temperature and heat for an additional 1-2 minutes if necessary.
  6. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover katsudon in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 15-20 minutes.
  5. Check the temperature and stir halfway through to ensure even heating.
  6. Remove from the oven and let it sit for a couple of minutes before serving.

• Steamer Method:

  1. Set up a steamer pot with water and bring it to a boil.
  2. Place the leftover katsudon in a heatproof dish that fits inside the steamer.
  3. Cover the dish with a lid or aluminum foil to retain moisture.
  4. Steam for about 10-12 minutes.
  5. Check the temperature and steam for an additional 2-3 minutes if necessary.
  6. Carefully remove the dish from the steamer and serve immediately.

• Rice cooker: A convenient appliance to cook rice perfectly without constant monitoring.

• Tofu press: A tool to remove excess water from the tofu, ensuring it fries up crispy.

• Knife: Essential for slicing the tofu and onions precisely.

• Cutting board: Provides a stable surface for cutting tofu and onions.

• Mixing bowl: Used for coating the tofu slices with flour and panko breadcrumbs.

• Frying pan: Necessary for frying the tofu until it turns golden brown.

• Spatula: Helps in flipping the tofu slices while frying to ensure even cooking.

• Saucepan: Used to simmer the soy sauce, mirin, vegetable broth, sugar, and onions.

• Measuring cups: Ensures accurate measurement of ingredients like soy sauce, mirin, and vegetable broth.

• Measuring spoons: Useful for measuring smaller quantities like sugar and vegetable oil.

• Serving bowl: Ideal for serving the final dish of tofu and sauce over rice.

• Chopsticks: Traditional utensils for eating the dish, adding an authentic touch.

Prepare ingredients in advance: Press and slice the tofu ahead of time. This will save you a few minutes when you start cooking.

Use a rice cooker: A rice cooker can cook your rice perfectly without needing your attention, freeing you up to focus on other tasks.

Pre-mix the sauce: Combine soy sauce, mirin, vegetable broth, and sugar in a jar and store it in the fridge. This way, you can just pour it into the pan when needed.

Batch fry tofu: Fry all the tofu slices at once and store them in the fridge. Reheat them in the sauce when you’re ready to serve.