Recipe
Shoyu Katsudon (Fukui) Recipe — How to Make & Calories
Shoyu Katsudon (Fukui) is a comforting japanese bowl. Slow simmering builds deep flavor — this walkthrough covers every step from stock to garnish.
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Ingredients
- Shoyu Katsudon (Fukui) – 1 portion
- Yellow onion – 1 medium
- Garlic – 3 cloves
- Vegetable or meat broth – 1.5 L
- Olive oil – 2 tbsp
- Salt and pepper – to taste
Steps
- In a heavy-bottomed pot, warm 2 tablespoons of oil over medium heat. Add onions and garlic, cooking until translucent (~5 minutes).
- Add the main protein or vegetable base and sear briefly for color (~3 minutes).
- Pour in the broth or water for Shoyu Katsudon (Fukui), bring to a boil, then reduce to a gentle simmer.
- Add herbs, spices, and aromatics. Cover partially and simmer for 30–40 minutes until the flavors meld and the protein is tender.
- Taste and adjust seasoning with salt, pepper, and acid (lime, vinegar, or citrus) just before serving.
- Ladle into bowls and finish with fresh herbs or a drizzle of oil.