Let's cut the ingredients for Katsudon. Slice the onion into 5mm (0.2") slices. Chop the mitsuba parsley into 1.5~2cm (0.6~0.8") pieces.
Let's prepare the pork loin slice. Make several cuts across the tough, stringy part between the fat and lean meat. Flip it over and repeat the process. This will prevent the pork slice from curling up when deep-fried.
Tenderize the pork slice with a meat pounder. Sprinkle the salt and pepper on one side.
Crack the egg into a bowl and spoon a quarter of it into a shallow dish. Add a sprinkle of water and beat well with a whisk.
Dust both sides of the pork slice with the all-purpose flour.
Make sure to remove the excess flour and then dip the pork in the egg.
Coat the pork with the nama-panko, soft bread crumbs and shape with your hands.
Let's deep-fry the pork in a heavy pot. Preheat the oil to 170°C (340°F). Gently place the pork into the oil and deep-fry for 2 to 3 minutes. Slowly rotate the pork slice as shown to brown evenly.
Flip it over with tongs and cook the other side for 2 to 3 more minutes until golden brown.
Place the tonkatsu, deep-fried pork cutlet onto a cooling rack and drain the excess oil.
When cooled, cut the tonkatsu into 1.5~2cm (0.6"~0.8") pieces.
Let's make the katsudon sauce. Combine the water, dashi stock powder, soy sauce, mirin, sugar and the onion in a small pan. Stir lightly with chopsticks.
Cover and turn on the burner to medium heat. When it begins to boil, reduce the heat to low and simmer for about 3 minutes.
When the onion is completely cooked, place the tonkatsu into the pan.
Crack the egg into a bowl. Beat the egg lightly and distribute it onto the tonkatsu.
Cover again and cook on high heat for 20 to 30 seconds. Remove the lid. When the egg reaches the desired consistency, garnish with the mitsuba parsley and turn off the burner.
Place the fresh steamed rice into a rice bowl. With a turner, gently place the mixture onto the rice.
A tip to making a delicious katsudon is to distribute the egg over high heat while the tonkatsu is still fresh and warm.
Avoid over-mixing the egg otherwise it will lose its rich and fluffy texture.
There is a tradition that Japanese students eat Katsudon before taking an entrance exam since Katsu also means “to win.”
Let’s prepare the aburaage, fried tofu pouches. Roll out each fried tofu with a rolling pin. This will make the fried tofu easy to open.
Cut them in half and carefully open the pouches. Repeat the process and make 12 tofu pouches in total.
Let’s remove the excess oil from the fried tofu. Put the fried tofu in a generous amount of boiling water. Cover with the drop-lid and cook the tofu for 5 minutes. This process will remove the excess oil and also soften the fried tofu.
Turn off the burner and remove the drop-lid with tongs. Remove the fried tofu from the pot. Cool them down on a mesh strainer.
Squeeze water out of the fried tofu. Press them firmly between paper towels to remove any excess water.
Put the dashi stock, sugar, mirin and soy sauce to the skillet. Turn on the burner. Stir with a paddle and dissolve the sugar.
Spread the fried tofu in the skillet in four sections. Stack the each section in three layers. Press the fried tofu with the tongs and let them soak in the dashi stock thoroughly. Put the drop-lid on, cover and simmer for 20 minutes.
Remove the cover and the drop-lid. Flip the fried tofu with the paddle and tongs. Replace the drop-lid. Simmer down until all the dashi stock is evaporated. Turn off the burner. With the drop-lid still on, cool down the fried tofu and let them absorb the dashi stock.
Let’s cut the ingredients for Inarizushi. Slice the carrot thinly. Stack them on top of each other and chop them into fine pieces. Chop the hijiki seaweed into fine pieces. The seaweed normally comes in dried form. Soak for 20 to 30 minutes beforehand, then rinse and drain well before use.
Here we have the dried shiitake mushrooms, which were left soaked in water overnight in the fridge. Squeeze out the excess shiitake liquid. Remve the stems and slice the shiitake thinly. Chop them into fine pieces.
Let's stir-fry the ingredients. Heat the small pot on the burner. Heat the vegetable oil in the small pot. Put in the carrot, shiitake mushrooms and hijiki seaweed. Thoroughly stir-fry the ingredients.
Pour in the shiitake liquid. Add the sake, mirin, sugar and soy sauce. Lightly stir with the paddle. Reduce the heat to low and boil it down until all the liquid is evaporated.
Let’s make sushi rice. Cook the rice with 1 tbsp sake and the dried kombu seaweed. Lightly stir with a rice paddle.
Put on the kitchen gloves and remove the inner container from the rice cooker. Put the fresh steamed rice in a shallow bowl.
Pour on the sushi vinegar evenly with the paddle. Quickly spread the rice in the bowl. Move the paddle in a slashing motion to keep the rice from becoming gooey. Continue to stir the rice gently while turning it over.
When the rice is evenly dressed with the vinegar, cover with a tightly squeezed kitchen towel. Leave the sushi rice to rest for a while and allow the vinegar to be absorbed.
While it is still warm, add the carrot, hijiki seaweed, shiitake mushrooms and toasted sesame seeds to the sushi rice. Mix the sushi rice with the paddle in a slashing motion.
Let’s stuff the tofu pouches with the sushi rice. Lightly squeeze the excess stock from the fried tofu. Fold the mouths outward and shape the tofu into pouches.
Shape the sushi rice into a small ball and stuff it into each tofu pouch. Adjust the shape and fold the mouth of the fried tofu. Repeat this process and make 12 pieces of Inarizushi.
Here is a premade omelette sheet. This will turn into an appetizing alternative to the Inarizushi. Wrap the egg sheet around the sushi rice ball like shown in the video. Tie the egg with the string of the boiled mitsuba, Japanese wild parsley.
Serve the Inarizushi and the omelette sushi on a plate. Finally, garnish with the pickled ginger.
How to Make Steamed Rice
Wash and drain 300ml rice (1.27 cups) with a sieve basket. Put the rice in a rice cooker and add 300ml water (1.27 cups), 1 tbsp sake and 5x5cm dashi kombu seaweed (2x2 inch). Let the rice soak in the water for 30 minutes and turn on the rice cooker.
Inarizushi is a perfect filling for bento. Select colorful ingredients and make your bento look visually appealing.
Premade fried tofu pouches in a freezer bag can be stored in the freezer so you can easily prepare Inarizushi any time.
You can also add fried tofu on top of udon noodles, making it Kitsune Udon.
Tamagoyaki is a Japanese omelette that makes a great addition to a bento or for a breakfast side dish. The mitsuba parsley is visually appealing. This is an easy and delicious recipe so you should definitely try it out.
Let’s prepare the ingredients. Chop the mitsuba parsley leaves into 1cm or half inch pieces. You can also use spring onion leaves instead of the mitsuba.
Add the sugar, soy sauce, 2 pinches of salt to the dashi stock, and dissolve the sugar thoroughly with a spatula.
Beat the eggs thoroughly. Then, add the combined dashi stock and the mitsuba parsley, and mix evenly.
Let’s make the tamagoyaki. Heat a tamagoyaki pan and coat it with the olive oil thickly using a paper towel. With kitchen chopsticks, drop in a bit of the egg mixture and make sure it sizzles.
Ladle the egg into the pan and quickly distribute it.
When the egg surface almost drys, roll the egg sheet backwards.
Push the egg roll toward the front of the pan and then re-coat the pan with the oil.
Make sure the pan is still hot and ladle the egg mixture into it, distributing the egg again. Lift the egg roll and make sure to spread the egg mixture underneath it.
When the egg almost firms up, roll it backwards again, adding another layer to the tamagoyaki. Push the roll to the front and coat the pan with the oil again.
Repeat the process about 4 times in total, keeping the layers thin. If it’s too thick, the other side will burn before the surface almost drys. If the egg sheet puffs up, poke it with the chopsticks to remove the air, flattening the surface.
Gently press the tamagoyaki against the edge of the pan, adjusting the shape.
Place it onto a cutting board. Cut the tamagoyaki into 6 equal pieces. Hot tamagoyaki can easily break so make sure to cool it before cutting.
Place the tamagoyaki onto a plate. Lightly squeeze the grated daikon radish and place it next to the tamagoyaki. Pour the soy sauce onto the daikon. The grated daikon will add a refreshing taste to the tamagoyaki.
You can also use mentaiko, marinated roe of pollock or aonori seaweed instead of the mitsuba parsley.
You can also make the dish using a regular small pan.
This recipe is easy to make, visually appealing and nutritious so it is perfect for bento, or it is often served as a breakfast side dish.
Let’s make the broth. Combine the soy sauce, mirin, dashi stock and sugar. Stir to mix and dissolve the sugar.
Add the chicken pieces to the broth. The relatively thin slices of meat will cook easily and absorb the seasoning well.
Lightly beat the eggs. Avoid overmixing to create a soft and silky texture.
Separate every two layers of the onion. Then, cut them into 1cm slices. You can also use the white part of a long green onion instead.
Add the onion to the chicken. Heat the pan on medium heat. And cover with a lid.
When the meat begins to turn white, flip it over. If you want to give the dish a lighter flavor, use chicken breast or tenderloin instead of the thigh.
When the chicken is almost cooked, add the mitsuba parsley. Then, distribute the beaten egg. By the way, a special pan called oyako nabe is often used to make oyakodon but you can substitute a small pan.
Cover again. Cook the egg at least halfway through and then adjust the consistency to your taste. If you’re unsure about the quality of your eggs, please find pasteurized eggs or cook the egg completely.
Place the ingredients onto a bowl of hot steamed rice. Make a shallow hole in the center. And place the fresh egg yolk into it.
We recommend cooking the rice with slightly less water to enjoy the oyakodon since it will absorb the remaining broth.
You can also top with sansho pepper or shredded nori seaweed to taste.