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

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

Asia
Japan
Main course
Vegan

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