Katsudon

(カツ丼)

Katsudon is a type of donburi, meaning it's a rice dish served in a bowl topped with simmered ingredients. In this case, the topping is another Japanese favorite — tonkatsu — a deep-fried and crumbed pork cutlet, but here it is simmered together with vegetables in a seasoned sauce bound with eggs.

The earliest reference to the dish dates back to 1921 and since then numerous varieties have been developed by adding or replacing the ingredients from the original recipe. The best-known versions include katsudon made with Worcestershire sauce, miso, and soy sauce, but there are also ones that replace pork with beef or chicken.

Japan

WHERE TO EAT The best Katsudon in the world (according to food experts)

Anton Diaz and 10 other food critics.

"These are what make this Ginza Bairin original truly special: tender hire Katsu, fragrant Japanese Koshihikari rice, an intensely flavorful sauce of broth simmered for hours, and a double serving of golden farm fresh eggs."

World Nomads and 6 other food critics.

"Try katsudon (pork cutlet over rice) sold at a shop of the same name."

Gnavi.co.jp and 5 other food critics.

„By using high quality ingredients, it makes their meals have an unique taste. In search of this taste, many people inquire from afar.“

Brooke Larsen and 1 other food critic.

"The 10 Best Restaurants in Midosuji: Katsudon Yoshibei Osaka - The exterior of the pork is fried to a perfect crispiness, while the meat is fresh and juicy."

LadyIronChef and 1 other food critic.

"The katsudon was lovely, and it made me wish that Maisen Tonkatsu would open a shop in Singapore so that I could have it on a regular basis."

Chris Chung Kwo and 1 other food critic.

"The meat is lean and in higher density, still it isn’t tough in texture, and went well with the Japanese egg yolk and the sauce, and it was really crispy and went well with the rice bowl and cabbage."