Head Chef and owner of Kushya in Kyoto

Having eaten out many times in Japan, I’m fairly comfortable pointing at something and then enjoying the surprise of what turns up at the table.

I can even cook a little myself

Katsudon made by Me

But as this next trip is extra special, I’m wanting to get recommendations of good restaurants that I could try for my big 40th birthday bash in Tokyo.

I’ve eaten at was called the “Best Kushiyaki Restaurant in Japan” and also at street-corner beef bowl shops that offered incredibly value for money. Couldn’t say which is better, but I can tell you I wouldn’t swap my experiences for anything.

So, Tokyo-dwellers and visitors, where can a non-Nihongi speaker go for a very nice night out with friends, and not end up being served the only two items in the world she loathes – unagi and Sea Urchin?

So, seeing as today was the first time I have actually felt like eating since my minor surgery, I decided it was time to learn to make it.

Here is the result of my first go at making katsudon:

By the speed at which Mdevoured it, I know it was good

I started by making the dashi broth, as I couldn’t find any at the supermarkets locally.

Shitake Dashi
4.5 cups water
4-5 whole dried shitake mushrooms

Method:
Place water and mushrooms in a pot – push mushrooms under the water and give a little stir.
Turn heat to medium.
When water boils, turn the heat off, put the lid on and wait twenty minutes.
I find a glass of wine is good about now (to drink, not to cook with!)
When twenty minutes has passed, taste the dashi. If you are happy with the strength, strain off the mushrooms and put the clear liquid into a sealable container.

Makes about 4 cups.

Tonkatsu
Pork Fillets
Rice Flour
Panko Crumbs
Egg
Oil for cooking
Cooked Rice

Method:
Bash pork fillets with something heavy to flatten them a little bit. Placing the pork between sheets of cling wrap helps. Don’t beat them super thin, just to make them fit into a dress size down

Lightly coat both sides of the pork in rice flour.
Now thoroughly coat the floured pork in the beaten eggs.
Now cover in Panko crumbs. Press them in firmly. Be generous.

Heat the cooking oil until very hot and shimmery.
Gently place a pork fillet into the oil. Turn at least once during cooking.
Fillet is cooked when both sides of the crumbs are a lovely golden brown. Don’t over cooked!

Katsudon
Now, find a brown onion and slice it finely.
Then, take about 1 and a half cups of the dashi you made and put it in a pan big enough for both pork fillets.
Warm the dashi on a low heat, adding about 5 tablespoons of soy, and about two teaspoons of mirin. Add around two teaspoons of sugar. Three if you think it needs it.
Turn the heat to medium, and with a very sharp knife, cut through the pork fillets at 2cm intervals so you now have slices.
Using an eggflip or spatula, carefully lay the fillet into the pan. Once both fillets are in, turn the heat up until the dashi is boiling.
Now pour over two beaten eggs. Turn off the heat and cover the pan.

I assume you know how to cook sticky rice already, so serve the rice between two large bowls.
Using the same spatula, gently lift the entire pork fillet and slide it into one of the bowls. Repeat.
Pour over some of the dashi, egg and onion broth. Get as much egg and onion as you can. It’s the best bit.

Eat!