I wanted to eat yummy katsudon.It's so easy, there are no tips. For 4 servings. Recipe by Yokkonkon

Katsudon is one of Donburi foods, which Tonkatsu and onions simmered with soy-based noodle soup and beaten egg served over freshly cooked rice. The most often used deep fried food for Katsudon is Tonkatsu. However, there are also other kinds of deep-fried foods such as beef cutlet, chicken cutlet, Menchi-Katsu, and shrimp cutlet. Also, there're some different style foods called Katsudon. The standard Katsudon is introduced in this recipe.#donburi #lunch #dinner

My wife requested I make this.The crabstick and mentsuyu sauce gives this great flavor.To make the omelette fluffy, add water. Recipe by hitkat

This is my family's udon noodle broth.Even I, who only ever buys the bare minimum when it comes to ingredients, had what I needed to make the soup broth.The meat and shiitake mushrooms soak up the delicious flavors of the broth.You don't need to measure the ingredients precisely. Adjust the concentration to your liking. You could add aburaage or other ingredients. The ingredients will cook through enough after bringing the saucepan to a boil. It's fine to turn off the heat immediately after bringing it to a boil.I served it with my DIY udon noodles Recipe by Myajima

A very popular dish in Japan.Deep fried pork cutlet, with dashi and egg and onions, over rice.https://youtu.be/pDxR3jT8YcE

My husband asked for katsu-don, so I prepped pork cutlet for a homemade katsu-don.When you whisk the eggs, don't blend the whites and the yolk, some separation is ok.Pour in the beaten eggs in two batches to make soft-set eggs. Recipe by *Anna*

I love my mother's fried chicken recipe and asked her the seasoning but all she uses are mentsuyu and garlic!So I added sake and ginger to make it flavored the way I like.It's an easy recipe using mentsuyu.You'll have almost no dish washing to do as you use a plastic bag.It's convenient for bentos if you freeze them once fried. Recipe by rie373

I made a pork cutlet rice bowl for my lunch box several times in the past, but the rice got soggy and unappetizing. So I created this recipe that cuts down on the water.Perhaps this is more like an omelet with slabs of pork cutlet. Recipe by Shijimi24

I learned this recipe from my mother.When my mother makes this, she makes sure to evaporate the alcohol and lets the broth rest before use, but I'm pretty lazy and cut corners (haha).Commercial mentsuyu is pretty concentrated, but I prefer a lighter version -- that's why I came up with this recipe.Pay attention to the heat and the time while making this.It's common sense but, use high quality bonito and kombu for a better flavor.If you use high quality ingredients and carefully make this, you'll be able to produce a delicious concentrated sauce that'll blow the cheap commercial variety right out of the water! For standard, simple ratios. Recipe by *ai*

To simplify the method, I used a pot instead of a frying pan. Since it's so easy, I serve chawanmushi for dinner often.Getting rid of the bubbles with a lighter was a method I learned from my mom. Be careful of the flame!Once the water in the pot boils, bring the heat down to low or medium. If the heat is too strong, bubbles will form.Cook the meat beforehand. If you put it in raw, the meat might still be raw even though the egg is already cooked. Even if you microwave the chicken, it'll be tender and not overly dry. Recipe by Shijimi24.

I cooked this dish just because the expiration date of the tofu was approaching.There are no tips or helpful hints.The seasoning is only mentsuyu, so it's very easy!It might be good to sprinkle chopped green onions on top if you like. Recipe by Odorubiwacchi

This is the kazunoko that my mother made for me every year for our new year's osechi meal.If you soak the kazunoko for too long, it will become bitter and the eggs will become pale; do not soak for longer than 10 hours.If using 3x concentrate mentsuyu, use 100 ml. Recipe by LeoRyu