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A bowl of tofu katsu over rice, Japanese katsudon-style

Japanese-Style Katsudon Rice Bowls

5 from 1 vote
I made my own vegan version of the famous Katsudon, which is basically katsu or pork cutlet over rice. For my vegan version of Katsudon, I used some tofu to create the katsu. They're crispy breaded slabs of tofu which I then cooked in a delicious umami soup before topping over rice.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine Asian, Japanese
Servings 2
Calories 478 kcal

Ingredients
  

Tofu Katsu

  • 200 g extra firm tofu
  • ¼ tsp salt

Batter

Breading

To Cook Tofu

Sauce

To Serve

  • 2-3 cups steamed Japanese rice for serving
  • Chopped spring onions and sesame seeds for garnishing

Instructions
 

  • Soak the dried mushrooms for the sauce in boiling hot water for 15-20 minutes until completely rehydrated. Do not discard the water.
    Slice the mushrooms and set aside.
  • See video below on how to make tofu katsu. Drain water from the tofu by using a tofu press or wrapping it in a paper towel and then placing a heavy flat surface (a board or plate) on top. Leave for 15 minutes until water has been absorbed by the towel.
  • Slice the tofu into ½ -inch thick square slabs. You may be able to slice one tofu into 3 slabs, depending on the thickness of your tofu. Season with ¼ tsp salt.
  • Prepare the batter by mixing all the ingredients until smooth. In another plate or tray, add the breadcrumbs.
  • Place each tofu in the batter then coat into the breadcrumbs. Repeat this step for the rest.
  • Heat the oil in a frying pan. I used a cast iron pan. Once hot (you can test this by putting a little bread crumbs and it will sizzle when hot), add in the tofu.
  • Fry for around 6-8 minutes, flipping halfway, over medium heat until golden brown on both sides. Take the tofu out from the oil then turn off the heat.
  • Let cool for 10-15 minutes then slice diagonally into ¾ -inch thick strips.
  • Carefully remove the oil from the pan. Add in the mushroom water/broth, onions, and sliced mushrooms, Leave to simmer for 2-3 minutes. Add in the soy sauce, mirin, sake, and sugar. Mix well and cook until the sugar has dissolved.
  • Add in the sliced tofu katsu. Using a spoon, carefully scoop the sauce and pour over the tofu until they are well coated. Leave to cook until the tofu has absorbed almost all the liquid. Turn off heat.
  • Place the tofu over some steamed Japanese rice. Feel free to garnish with some spring onions and sesame seeds, if desired. Enjoy while hot!

WATCH Video

NUTRITIONAL INFO

Serving: 1serving | Calories: 478kcal | Carbohydrates: 51g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2115mg | Potassium: 342mg | Fiber: 2g | Sugar: 13g | Vitamin A: 2IU | Vitamin C: 6mg | Calcium: 114mg | Iron: 3mg
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