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Japanese-Style Katsudon Rice Bowls Recipe

Japanese-Style Katsudon Rice Bowls Recipe
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★★★★★

4.9 from 19 reviews

This Japanese-Style Katsudon Rice Bowl features crispy tofu katsu simmered in a savory-sweet mushroom dashi sauce, served over steamed Japanese rice and garnished with spring onions and sesame seeds. A vegan twist on the traditional pork katsudon, this dish offers a satisfying umami flavor with a tender, crunchy texture, perfect for a comforting meal.

Ingredients

Scale

Tofu Katsu

  • 1/2 lb extra firm tofu
  • ¼ tsp salt
  • ¼ cup all purpose flour
  • ½ tbsp + 1 tsp cornstarch
  • ½ tsp baking powder
  • ½ tsp sea salt
  • ¼ cup room temperature water, plus 2-3 tbsp more if needed
  • ½ cup Japanese bread crumbs or panko bread crumbs (add more as needed)
  • Neutral oil (for frying)

Dashi Broth

  • 2 small pieces dried shiitake mushrooms
  • 10 g dried kombu (around 4×6-inch sheet)
  • 2 cups hot water (or room temperature water if soaking overnight)
  • 1/2 cup vegan dashi/stock

Sauce and Garnish

  • 1 large white onion, thinly sliced
  • 1–2 tbsp sugar (adjust to desired sweetness)
  • 1 tbsp mirin (or sake)
  • 2 tbsp soy sauce
  • 1/4 cup vegan just egg
  • 2–3 cups steamed Japanese rice (for serving)
  • Chopped spring onions and sesame seeds (for garnishing)

Instructions

  1. Soak Mushrooms and Kombu: Soak the dried shiitake mushrooms and kombu in room temperature water overnight. Do not discard the soaking water as it will be used to make the dashi broth. Slice the rehydrated mushrooms and set aside.
  2. Prepare Kombu Tsukudani (Optional): Use the leftover kombu to make Kombu Tsukudani or a simmered kombu dish to enjoy with rice.
  3. Drain Tofu: Press the tofu to remove excess water by wrapping it in paper towels and placing a heavy flat surface on top for 15 minutes.
  4. Slice and Season Tofu: Slice the tofu into ½-inch thick slabs (about 3 slabs per block) and season gently with ¼ tsp salt.
  5. Make Batter: Combine flour, cornstarch, baking powder, sea salt in a bowl. Pour in ¼ cup room temperature water and mix until smooth. Add more water if needed to reach thick pancake batter consistency.
  6. Prepare Breading Station: Place Japanese bread crumbs on a separate plate or tray.
  7. Coat Tofu: Dip each tofu slab first into the batter, then coat evenly with bread crumbs. Repeat for all tofu pieces.
  8. Heat Oil: Heat neutral oil in a frying pan (preferably cast iron) over medium heat until hot; test by dropping breadcrumbs—they should sizzle.
  9. Fry Tofu Katsu: Fry tofu for 6-8 minutes, flipping halfway, until golden brown on both sides. Remove from oil and turn off heat.
  10. Cool and Slice: Let tofu cool for 10-15 minutes, then slice diagonally into ¾-inch thick strips.
  11. Prepare Sauce: Remove excess oil from the pan. Add mushroom soaking water/broth, sliced onions, and sliced mushrooms. Simmer 2-3 minutes.
  12. Add Flavorings: Stir in soy sauce, mirin or sake, and sugar. Cook until sugar dissolves and sauce thickens slightly. Adjust seasoning as needed.
  13. Add Tofu to Sauce: Gently add tofu katsu strips into the pan. Spoon sauce over tofu. Pour vegan just egg over tofu and simmer gently until just cooked. Turn off heat.
  14. Serve: Place steamed Japanese rice in bowls. Top with tofu katsu and sauce mixture.
  15. Garnish & Enjoy: Garnish with chopped spring onions and sesame seeds. Serve immediately while hot and enjoy.

Notes

  • For best flavor, soak kombu and mushrooms overnight to enhance the dashi broth.
  • Pressing tofu thoroughly helps achieve a crispier katsu texture.
  • If vegan just egg is unavailable, this step can be omitted or substituted with a cornstarch slurry for thickening.
  • The sauce sweetness can be adjusted to your taste by varying sugar amount.
  • Leftover kombu can be repurposed to make a delicious side dish like Kombu Tsukudani.

Nutrition

Keywords: Japanese tofu katsudon, vegan katsudon, tofu katsu recipe, Japanese rice bowl, vegan Japanese dishes, plant-based katsudon

Find it online: https://kitchenbyclara.com/japanese-style-katsudon-rice-bowls-recipe/