Tried Katsudon (129/366)

“Food is not about impressing people. It’s about making them feel comfortable.”
~ Ina Garten

 

“Donburi” literally translated means “bowl” in Japanese, and there are many popular donburi dishes that consist of meat and other items in a bowl, over rice.  Kind of like bibimbap (which I also tried for the first time this year), everything’s somewhat mixed together.  A favorite donburi dish of Nick’s and my brother J’s is Katsudon … I had never been a fan, but I hadn’t ever actually tried it before, either.

Growing up, I was a picky kid.  Not outrageously so, but for example my mom happened to make the best scrambled eggs on the planet, so I had a hard time eating anyone else’s.  But also, since Mom knew I was a bit of a “purist” (eggs were just eggs, no mix-ins, no omelets for me!) she would also always make my eggs the same way – plain with butter.  No dry eggs!  No browning!  Just soft, moist, velvety delicious eggs.  Mmm.  Mom, can you make me some eggs please?!

Anyway, unlike my brother, who loved to mix everything under the sun together (he once made a “breakfast shake” that consisted of a pancake, sausage, bacon, some hashed browns, maple syrup, and milk – okay to be honest, that wasn’t even that long ago), it took me a long time to be able to appreciate certain combinations together, especially where eggs were concerned.

But as I wrote about in my post about going to a Dinner Tales event, there is an element to eggs that chefs of all types of cooking have appreciated, the same way I appreciated them when I was a kid.  Eggs are creamy, rich, and velvety, and they actually lend themselves to a variety of dishes, katsudon being one of them.  A fried pork cutlet (tonkatsu) with scrambled eggs, onions and other vegetables, all mixed up … over rice?  Tonight, I decided to finally try this odd-sounding combination.

I took a bite of the tonkatsu, making sure I got egg and some onion in there as well.  I also took a bite of the rice.  The sweetness of the seasonings, plus the saltiness of the pork chop, the textures of crunchy, creamy, soft, and crisp all were great!  The only thing I didn’t like about this dish was that there were shiitake mushrooms in it, which I don’t care for (they’re not always in katsudon).  This was total comfort food.  There’s just something about a dish where all the flavors are mixed together for you.

While like I said, this version had shiitake mushrooms (so I won’t be ordering that one again!), I very much enjoyed my first taste of katsudon, and I look forward to having some of Nick’s next time!

Related Links:
Bull-Dog – Vegetable & Fruit Tonkatsu Sauce 10.1 Fl. Oz.

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