Vegetarian Katsudon
Experience the delightful fusion of traditional Japanese flavors in this Vegetarian Katsudon recipe—a plant-based twist on a beloved comfort food classic. Featuring crispy, golden tofu cutlets coated in panko breadcrumbs, this dish offers the satisfying crunch typically found in katsudon, but without the meat. Tender caramelized onions simmered in a rich, umami-packed dashi sauce, combined with soy sauce, mirin, and a touch of sugar, add layers of savory sweetness. To finish, the tofu is topped with gently set eggs for a silky texture, served over steaming bowls of fluffy short-grain rice, and garnished with spring onions and pickled ginger for added vibrancy. Perfect for vegetarians and Japanese cuisine aficionados, this recipe is easy to prepare in under an hour, making it an ideal choice for a hearty and wholesome weeknight dinner.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 60 grams all-purpose flour
- 2 eggs
- 120 grams panko breadcrumbs
- 120 milliliters vegetable oil
- 1 medium onion
- 240 milliliters dashi stock
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoons sugar
- 600 grams cooked short-grain rice
- 2 spring onions
- 2 tablespoons pickled ginger
Instructions
Drain and press the tofu to remove excess moisture. Wrap the tofu block in a clean towel and set a heavy pan on top for about 15 minutes.
While pressing the tofu, slice the onion thinly and chop the spring onions. Set these aside for later use.
Cut the pressed tofu into slabs, approximately 1 cm thick, then season with salt and ground black pepper on both sides.
Set up a breading station with three shallow bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs.
Coat each tofu slab in flour, then dip in beaten egg, and finally press into panko breadcrumbs until well covered.
Heat vegetable oil in a large frying pan over medium-high heat. Fry the breaded tofu in batches, 3-4 minutes on each side, until golden and crispy. Drain on paper towels.
In a separate pan, add the sliced onion, dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat and cook until the onions are tender, about 5 minutes.
Place the fried tofu over the onion mixture. Pour the remaining beaten egg over the top and cover the pan. Let it cook gently for another 2-3 minutes until the egg is just set.
Serve the tofu and egg mixture over bowls of cooked rice, garnished with chopped spring onions and pickled ginger.
Nutrition Facts
Calories |
3148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.3 g | 181% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 68.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4184 mg | 182% | |
| Total Carbohydrate | 386.4 g | 141% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 54.8 g | ||
| Protein | 102.4 g | 205% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1000 mg | 77% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 1954 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
