Vegetarian Katsudon

Satisfy your craving for a comforting Japanese classic with this Vegetarian Katsudon recipe, a plant-based twist on the beloved rice bowl. This dish features crisp, golden tofu cutlets that are breaded with panko and pan-fried to perfection, then simmered in a savory-sweet sauce made from dashi, soy sauce, mirin, and lightly beaten eggs. Served atop fluffy short-grain rice and topped with tender onions, fresh spring onions, and tangy pickled ginger, every bite strikes the perfect balance of texture and flavor. Ideal for weeknights, this recipe comes together in just under an hour and is a hearty, satisfying meal for vegetarians and omnivores alike. If you're looking for an easy, protein-packed upgrade to your usual rice bowl, this Vegetarian Katsudon is a must-try!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams firm tofu
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 60 grams all-purpose flour
• 2 eggs
• 120 grams panko breadcrumbs
• 120 milliliters vegetable oil
• 1 medium onion
• 240 milliliters dashi stock
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoons sugar
• 600 grams cooked short-grain rice
• 2 spring onions
• 2 tablespoons pickled ginger

Directions

Step 1

Drain and press the tofu to remove excess moisture. Wrap the tofu block in a clean towel and set a heavy pan on top for about 15 minutes.

Step 2

While pressing the tofu, slice the onion thinly and chop the spring onions. Set these aside for later use.

Step 3

Cut the pressed tofu into slabs, approximately 1 cm thick, then season with salt and ground black pepper on both sides.

Step 4

Set up a breading station with three shallow bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs.

Step 5

Coat each tofu slab in flour, then dip in beaten egg, and finally press into panko breadcrumbs until well covered.

Step 6

Heat vegetable oil in a large frying pan over medium-high heat. Fry the breaded tofu in batches, 3-4 minutes on each side, until golden and crispy. Drain on paper towels.

Step 7

In a separate pan, add the sliced onion, dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat and cook until the onions are tender, about 5 minutes.

Step 8

Place the fried tofu over the onion mixture. Pour the remaining beaten egg over the top and cover the pan. Let it cook gently for another 2-3 minutes until the egg is just set.

Step 9

Serve the tofu and egg mixture over bowls of cooked rice, garnished with chopped spring onions and pickled ginger.

Nutrition Facts

Serving size	(2095.1g)

Amount per serving	% Daily Value*
Calories	3148.0

Total Fat 141.3g	0%
Saturated Fat 21.5g	0%
Polyunsaturated Fat 68.2g
Cholesterol 372mg	0%
Sodium 4183.7mg	0%
Total Carbohydrate 386.4g	0%
Dietary Fiber 20.9g	0%
Total Sugars 54.8g
Protein 102.4g	0%

Vitamin D 82IU	0%
Calcium 1000.4mg	0%
Iron 20.6mg	0%
Potassium 1953.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.4%

Protein: 12.7%

Carbs: 47.9%