Up next: katsudon! Arguably it is the most iconic Yuri!!! on Ice food, thanks to Yuuri’s Eros. (side note: although I definitely prefer the official romanization of Yuri for Yuri K, when I finally started reading/writing fic, Yuuri is SO HELPFUL in differentiating. I have a lot of Strong Opinions about names in general, but I will cede to fandom convenience for this.)
Anyway, onto the food!
My katsudon is pretty much straight from no recipes because his is the best. The only real change I made was to add peas instead of green onions, as in the YOI katsudon! You should check out Marc’s website for way better pictures and descriptions for katsudon than I ever would provide. I’m just here to cook things that show up in the show and then kinda provide instructions but not really. I’m a really bad food blog tbh.
Anyway, fun story about katsudon: this past weekend, I went to a local YOI meetup where we skated and had katsudon! Except the restaurant we went to actually served their katsudon on a plate, so it would be more accurately called katsuplate instead, hehe. The YOI meetup was a ton of fun, though, and I loved meeting other fans! And also I wrote a fic for the YOI tumblr kink meme and the prompter was at the meetup, so I mean… things you never expect to have to do: look OP in the eye.
makes one bowl
- 1 pork cutlet
- salt and pepper
- potato starch
- 1 egg
- 3 tbsp dashi
- 1/2 tsp sugar
- 1 tsp soy sauce
- 1 tsp sake
- 1/8 tsp potato starch
- 1/4 sliced onion
- 1 tonkatsu, sliced
- 1 beaten egg
- frozen peas
- 1 bowl of hot rice
- Heat oil over medium heat in wok, soup pot, deep fryer, etc. to a temperature where a chopstick tip bubbles when placed into the oil.
- Salt and pepper the pork cutlet on both sides.
- Dredge pork cutlet in potato starch, then the beaten egg, then panko, in that order. I usually place these three things into a flat wide vessel.
- Deep fry for about 4 minutes total, 2 minutes per side, until golden brown.
- Let cool on a cooling rack with paper towel underneath to catch oil.
- Note: I find that one egg is enough to make about 6 pork cutlets, so you might as well make six pieces of tonkatsu while you’re heating up oil and deep frying. I actually love katsu curry more than katsudon, so you can make that with leftovers, but fresh tonkatsu right out of the fryer is great with some katsu sauce and a bowl of rice. There’s also another iconic YOI food that uses tonkatsu, though…
- Mix together dashi, sugar, soy sauce, sake, and potato starch.
- Fry sliced onions in a pan over medium-low with a little bit of oil until softened and lightly browned.
- Push onions to the side and place sliced tonkatsu into the centre of the pan.
- Pour sauce all over, cover, and steam for about a minute.
- Flip the pork cutlet over and pour the beaten egg over. Sprinkle with frozen peas. Cover and steam until egg is just barely undercooked to your preference – the residual heat will continue to cook the eggs.
- Slide or flip the contents of the pan onto a bowl of rice.
- Proceed to win a figure skating competition so you’re allowed to eat it.