Japanese-Style Katsudon Rice Bowls | Recipe Cart
I made my own vegan version of the famous Katsudon, which is basically katsu or pork cutlet over rice. For my vegan version of Katsudon, I used some tofu to cre
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Cooking tools:
- Tofu press
- Paper towel
- Cutting board
- Chef's knife
- Kitchen scale
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Plate
- Cast iron skillet
- Tongs
- Slotted spoon
- Spoon
- Saucepan
- Skillet
- Ladle
- Stove
- Oven
- Rice cooker
- Serving bowl
- Colander
- Fine-mesh sieve
- Spatula
- Airtight container
- Plastic wrap
- Kitchen towel
Ingredients
- 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 temp. 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)
- 2 small pieces dried shiitake mushrooms
- 10 g dried kombu (, around 4x6-inch sheet)
- 2 cups hot water (or room temperature water (if soaking overnight))
- 1/2 cup vegan dashi/stock
- 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)
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