I have made this vegetarian dish over 2 years now, I have always posted on my media but never share the recipe. I have been getting a lot of request for this recipe, it’s quite easy actually, using the same recipe as chicken katsu don, except with tofu. Alas I will share this anyway.  Stay safe and stay healthy


  • 150 gr / sliced silken Japanese tofu (5 pcs each bowl)
  • kosher/sea salt (I use Diamond Crystal; Use half for table salt)
  • freshly ground black pepper
  • ¼ cup all-purpose flour (plain flour)
  • 1 large egg 
  • 1 cup panko (Japanese breadcrumbs)
  • neutral-flavored oil (vegetable, canola, etc) (for deep frying)
For the seasoning
  • ½ onion
  • 2 eggs beaten
  • cup dashi (Japanese soup stock; click to learn more)
  • Tbsp sake
  • Tbsp mirin
  • Tbsp soy sauce
  • tsp sugar
For the serving
  • 2 serving cooked Japanese short-grain rice
  • mitsuba (Japanese parsley)
  • Ichimi Togarashi (Japanese chili pepper)


  1. Dust salt and pepper onto tofu and dredge in the flour, the beaten egg (1 egg) and the panko.
  1. Heat ½ inch of oil in a frying pan and deep fry at 350F (180C) until golden brown. Take out the chicken and drain extra oil on paper towel.
  1. Slice onion and make dashi stock.
  1. In a frying pan, bring Seasonings and onion to a boil. Lower the heat to medium and cook onion until wilted.
  1. Put TOFU katsu in it and turn the heat up to medium high heat. Pour and distribute beaten egg (2 eggs) evenly.
  1. When the egg is half cooked, roughly 30 seconds, add mitsuba and turn off the heat. Serve rice in a Donburi bowl and put Chicken and egg mixture on top. Serve with Ichimi togarashi (chili pepper) on the side.