Pumpkin katsu-don

Name: Pumpkin katsu-don
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: Serves 2
Cuisine: Japanese
Ingredients: 2 teaspoons sugar; ½ white onion, finely sliced; ¼ cup (40 g) cooked sweetcorn kernels; cooked short-grain rice, to serve; pinch of ground turmeric; 1 tablespoon plain flour; 1 teaspoon apple cider vinegar; salt and pepper; 1½ tablespoons plain flour; 1 cup (250 ml) homemade dashi or vegetable stock; 1 cup (150 g) cubed pumpkin or butternut squash; ¼ cup (60 ml) soy milk; ½ cup (30 g) panko breadcrumbs; 2 tablespoons light soy sauce; ¼ teaspoon white sugar; 1 small shallot, finely diced; ¼ teaspoon salt; pinch of white pepper; 2 tablespoons mirin; sliced spring onion (scallion), to garnish

Preparation info

Serves
2

Difficulty
Medium
Ready in
1 hr 20

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

A pumpkin ‘cutlet’ encased in a crisp golden shell perched on top of a bed of rice, all bathed in a sweet-and-salty broth with wilted onions... It may sound rustic, but this katsu-don is a powerhouse of flavour. If you feel like jazzing it up a bit, add some scrambled tofu.

Ingredients

1 cup (150 g) cubed pumpkin or butternut squash
1 small shallot, finely diced

Method

First, steam the pumpkin cubes until they’re tender enough to be easily pierced with a fork, about 20 minutes. Tip the pumpkin into a large heatproof bowl and mash well, then stir in the diced shallot, salt, pepper, flour, sugar and corn kernels. Stir to mix everything thoroughly. Flatten the pumpkin mixture into two oval ‘cutlets’, place on a baking tray lined with baking paper and leave in th

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Japan

Mix-and-match leftovers

Pumpkin katsu-don

Cindy Berghuizen

updated 1 year ago from The Netherlands

Flavours are okay but I don't think it is worth the effort or the time. The pumpkin cutlets didn't firm up very well even though they were in the freezer for a longer time. It made coating them quite annoying.

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Pumpkin katsu-don

Ingredients

Method

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