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  7. Katsudon (Rice Topped with Pork Cutlet)

Katsudon (Rice Topped with Pork Cutlet) ｜ Our Regional Cuisines

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  • Yamanashi Prefecture

    Katsudon (Rice Topped with Pork Cutlet)

Katsudon (Rice Topped with Pork Cutlet)

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  • Main lore areas

    All of Yamanashi Prefecture

  • Main ingredients used

    Pork cutlet, Rice, Cabbage

  • History/origin/related events

    When ordering “katsudon” in Yamanashi prefecture, the rice dish is served with julienned cabbage and pork cutlet on top. A thick sauce is poured on top of the ingredients and when combined with the freshly cooked pork cutlet, the soup from the meat and the sauce are delicious together. The cabbage tones down the oil from the pork, and one can fully enjoy this dish until the end. In other prefectures of Japan, “katsudon” is made with egg but this dish is called “ni-katsudon” in Yamanashi. It is said that “katsudon” was first made in Yamanashi during the Meiji era, at a soba shop. It is said that the owner of “Okumura Honten,” a soba shop in Yamanashi with a 360-year history, visited Tokyo during the Meiji era and ate pork cutlet there. He loved the pork cutlet so much that he wanted to serve it at his soba shop as well. At the time, soba shops mainly delivered the noodles to peoples’ houses so he created a new menu that could be served in one bowl, which is how “katsudon” is said to have been born in Yamanashi.

  • Opportunities and times of eating habits

    This dish is eaten year-round.

  • How to eat

    Place julienned cabbage and freshly cooked pork cutlet on top of rice. Pour sauce on top of the ingredients before eating. Some restaurants offer a choice between “tonkatsu” (=pork cutlet) sauce and Worcestershire sauce. Also, some place cucumbers, tomatoes and/or potato salad on top of the rice.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    Out of the 176 traditional recipes that Yamanashi prefecture is proactively communicating to younger generations, 47 are designated as “specially selected foods from Yamanashi,” and “katsudon” is one of them. It is served at local restaurants.

RECIPE

Ingredients (1 serving)

  • Rice 200g
  • Pork loin 100g
  • Bread crumbs 15g
  • Lemon 1 slice
  • Frying oil as needed
  • “Tonkatsu” (=pork cutlet) sauce as needed
  • Cabbage 20g
  • Egg 20g
  • Salt a little
  • Western mustard a little
  • Wheat flour 1 tbsp.
  • Pepper a little

How to cook

  • 1. Season the pork loin and dip in wheat flour, egg mixture, and bread crumbs in that order, and deep fry.

  • 2. Julienne the cabbage.

  • 3. Cut one slice of lemon.

  • 4. Cut the pork cutlet.

  • 5. Put rice in a bowl and place the julienned cabbage and pork cutlet on top. Pour the sauce on top of the ingredients. Garnish with the lemon slice and western mustard.

provider : Takayo Yoda

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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