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.

Here’s another picture over on my Instagram, and one of the tonkatsu fresh out of the fryer (aka my sauce pot filled with hot oil), as a distraction.

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.

Katsudon

makes one bowl

Ingredients:

Tonkatsu:

  • 1 pork cutlet
  • salt and pepper
  • potato starch
  • panko
  • 1 egg

Katsudon:

  • 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

Instructions:

Tonkatsu:

  • 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…

Katsudon:

  • 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.