17min 4 ppl
Tofu Katsudon
20 minutes
4 people
Easy≤30 min & ≤6 steps
20 min · 5 steps
Easy: ≤30 min and ≤6 steps
480 kcalper person
Protein 20g
Carbs 65g
Fats 14g
About this dish
Slices of crisp, panko-coated tofu katsu simmered briefly with onion and egg in a sweet kombu-based soy sauce, then slid onto rice while the egg is still glossy and soft. A vegetarian remix of the pork classic.
Allergy Info
Gluten, Eggs, Soya
Diet Info
Vegetarian
Before you start
Ready-made is fine, or make your own.
- Tofu Katsu4 cutletsstart 33 minutes aheadMake your own
Ingredients
Fresh Produce
- Onionthinly sliced1
- Spring onionssliced1
Dairy & Eggs
- Eggsbeaten4
Plant Proteins
- Ready-made tofu katsucutlets4
Tins & Jars
- Kombu dashi250 ml
Dried Goods
- Short-grain rice300 g
- Caster sugar15 g
Oils & Condiments
- Soy sauce50 ml
- Mirin30 ml
Utensils
- Large frying pan
Method
1
Rinse the rice, then cook in a rice cooker or saucepan according to the packet instructions and keep warm.
Approx. 3 minutes
2
Reheat the ready-made tofu katsu cutlets in the oven or a dry frying pan for 6 minutes until hot through and crisp, then slice.
Approx. 6 minutes
3
Combine the kombu dashi, soy sauce, mirin and sugar with the sliced onion in a frying pan and simmer for 4 minutes until the onion softens.
Approx. 5 minutes
4
Lay the sliced tofu katsu over the onion, pour the beaten egg over the top, cover, and cook for 2 minutes until the egg is softly set.
Approx. 3 minutes
5
Slide each cutlet and its egg onto a bowl of rice and scatter with sliced spring onion.
Approx. 3 minutes
