Katsudon, a popular Japanese dish that isn’t made up of raw fish, rates especially high with hungry students and office workers. It’s one of the simplest Japanese culinary creations, yet as we all know, keeping it simple goes a long way.
Though it sounds like a character out of Pokémon, the katsudon is an excellent example of (most things) Japanese: unfussy and extremely practical. The scrambled egg is already incorporated with the pork cutlets, ensuring you get a bit in every bite. A happy contrast exists in the crispy-fried pork cutlets that somehow remain tender inside. Then the rice at the bottom catches all the runoff sauce, and sops up the flavor. Awesomesauce, indeed.
Perhaps because it’s essentially a Japanese “-silog” (served with egg), the Pinoy has learned to take comfort in the katsudon as one of his go-to rice meals. The breadcrumbs add to the usually carb-heavy diet, the rice is lightly moistened and flavored with sauce, and the slightly sweet sauce doesn’t taste too exotic. But hey, we can still improve on that, right?
Just because it seemed like a good idea, we decided to top our katsudon with quickmelt cheese. You can be all conyo-like and use mozzarella, but the milky sweetness of cheap cheese matches the katsudon sauce well. However, if you’re watching your weight (hello, Erwan!), skip everything else and just eat the leeks. They’re the only thing “healthy” in this dish.
Disclaimer: Please make this dish at home. DO NOT go to your favorite Japanese place and proceed to grate cheese over your katsudon order. Pepper will not be held liable for damages ensuing from you being thrown out of restaurant premises.