Tofu Katsudon

Nutrition · per serving

Steps

1. 1

   Rinse the Japanese short-grain rice in several changes of cold water until the water is almost clear, then combine with water in a saucepan or rice cooker. Cook until tender, then let it rest covered for 10 minutes. Fluff just before serving so the grains stay glossy and separate.

   180 g Japanese short-grain rice240 ml water
2. 2

   While the rice cooks, drain the firm tofu and wrap it in a clean towel. Set a light weight on top and press for 15 minutes to remove excess moisture. This helps the coating stick and keeps the tofu crisp when fried.

   400 g firm tofu
3. 3

   Slice the pressed tofu into 4 equal slabs. Season both sides with fine sea salt and black pepper. Put the plain flour in one shallow dish, beat 1 egg in a second, and place the panko breadcrumbs in a third. Coat each tofu piece in flour, then egg, then panko, pressing gently so the crumbs adhere well.

   400 g firm tofu1/2 tsp fine sea salt1/4 tsp black pepper35 g plain flour3 large, divided eggs70 g panko breadcrumbs
4. 4

   In a small bowl, stir together the soy sauce, mirin, sake, light brown sugar, and dashi stock until the sugar dissolves.

   2 tbsp soy sauce2 tbsp mirin1 tbsp sake2 tsp light brown sugar180 ml dashi stock
5. 5

   Heat the neutral oil in a wide frying pan over medium heat. When a breadcrumb sizzles on contact, add the breaded tofu and fry for 3 to 4 minutes per side until deeply golden and crisp. Adjust the heat as needed so the coating browns evenly without scorching. Transfer to a rack or plate and rest briefly.

   4 tbsp neutral oil
6. 6

   Carefully pour off most of the frying oil, leaving about 1 tsp in the pan. Add the sesame oil and sliced yellow onion, then cook over medium heat for 2 to 3 minutes until the onion starts to soften but still keeps some shape. Pour in the simmering sauce and bring to a gentle simmer.

   1 tsp sesame oil1 medium, thinly sliced yellow onion
7. 7

   Slice the crispy tofu into thick strips and lay it over the simmering onions. Beat the remaining 2 eggs just enough to break them up, leaving some white and yolk distinct for a soft, marbled finish. Drizzle the eggs around and over the tofu, cover, and cook on low for 1 to 2 minutes until the eggs are softly set and still a little glossy.

   3 large, divided eggs
8. 8

   Divide the cooked rice between two bowls. Spoon the onion, sauce, and tofu mixture over the top. Finish with scallions and toasted sesame seeds. Serve immediately while the tofu is still crisp at the edges and the egg is tender.

   2, thinly sliced scallions1 tsp toasted sesame seeds

Origin & History

Katsudon is a classic Japanese rice bowl traditionally made with breaded pork cutlet simmered with onion and egg in a sweet-savory broth. This tofu version keeps the comforting structure of the original while adapting it for vegetarian cooks, a modern home-kitchen variation that has become increasingly popular outside and inside Japan.