Pumpkin katsu-don


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 20

Appears in

Jackfruit and Blue Ginger

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.


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


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