Katsudon

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

★★★ Over 700 reviews, popular recipe ★★★The sweet and savory sauce is delicious!Store-bought cutlets are fine too♪The origin of this recipeI often make katsudon using the same recipe as my hall-of-fame oyakodon, so I decided to write it down♪

Ever since I brought Yuichi katsudon all the way from Izu to Isehara on that night, it's become our weekly ritual to eat this dish. I made it so many times now I don't even need to measure things anymore. Our relationship surely took a turn when I came back to Tokyo after my trip, but there's no need to share it on the internet, isn't there!This recipe is for people who prefer crispy katsudon. I think it's the better way to enjoy the fried pork cutlet. This is funny because the first time I had it, I just felt such a strong need to bring it to Yuichi immediately that I forgot how far away he was. Of course, after the long taxi drive, the katsu was already soggy by the time I got to him, but Yuichi still thought it was the best Katsudon he'd had in his entire life.

Classic Japanese katsudon using pre-made tonkatsu. Super easy. Switch katsu to chicken then it’s oyako don. This is for one person

Video Instructions: https://www.youtube.com/channel/UC7Fgle9gk5Jh7lB1lq8XOMw

This recipe became popular on July 20, 2010. It's a healthy and easy-to-make rice bowl. The inspiration for this recipe came when I looked at satsuma-age and thought it resembled tonkatsu, so I wondered if I could make it like katsudon.

Make a budget-friendly katsudon for four using two store-bought pork cutlets. It's a luxurious meal that can also be packed for lunch. Serve it as katsuni for dinner or with drinks. Recipe inspiration: I bought large pork cutlets from the butcher for a special price of 120 yen each. Since one cutlet serves two, I decided to make katsudon for four for dinner.

You won't regret it! Katsudon is a favorite dish, and I experimented to find my perfect flavor. It's delicious enough that you don't need to go to a restaurant!The story of this recipeI wanted to create my favorite katsudon with my preferred taste. It's easy with this sauce.

Seasoned with just noodle sauce and sugar, yet it might be delicious♪The origin of this recipeI thought it would be easier and more enjoyable than using various seasonings, so I made it this way.

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 recreated the taste of an Osaka katsudon restaurant. You can make it with a measuring spoon. The ratio is 2 parts dashi broth to 1 part each of mirin and soy sauce, with a little sugar. The origin of this recipe: In the past, when I made katsudon at home without much thought, it turned out bad and was inedible. I really wanted to know the restaurant taste, so I researched a lot and arrived at this golden ratio. It truly tastes like the restaurant version. Since I started making this, I stopped eating katsudon when dining out.

The seasoning measurements are easy to remember, making this recipe super simple! Plus, it's incredibly delicious in just 10 minutes! (* ＞ω＜)bOrigin of this recipeI thought it would be delicious if made the same way as oyakodon, so I tried it. It turned out to be delicious as expected! *´▽`)✔ Recipe ID19373828 "Komagane Sauce Katsudon" is also highly recommended! ♡♡

I recreated my favorite rice bowl often served at a restaurant at the comfort of my home.Prepare the dashi stock from scratch and avoid granules if possible.Don't overcook the eggs, they're best soft-set. Recipe by sleep

This dish uses koya tofu but looks just like katsudon, and the broth soaks in for amazing flavor. Our family has come to love this version.The origin of this recipeBefore payday, I really wanted to eat katsudon but didn't have any meat in the fridge, so I decided to try frying koya tofu.

When you're short on time, even a dad who's not great at cooking can make this! A quick and easy katsudon using frozen cutlets, noodle sauce, onions, and eggs. The origin of this recipe: I learned it from my wife and focused on how much time I could save. The kids love it and say it's delicious.

The sweetness of the onion and the juicy thick fried tofu make this dish irresistible. It's in the style of katsudon, so it's perfect for serving over rice. ★Thank you for making this recipe popular★The story behind this recipeI experimented with thick fried tofu, which is delicious boiled, grilled, or even as is, and it turned out great!

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

Meat lover! Make delicious Oyakodon, Katsudon, and egg dishes using mentsuyu! You can easily make them delicious at home!The origin of this recipeI've been making it this way for a long time.

This is our family's usual katsudon. Even thin meat becomes hearty when made into katsudon, giving it a nice touch. The origin of this recipe: I guess it's from imitation. The taste of the katsudon I ate at a soba shop near my office during my OL days became the model.

A simple homemade katsusando. Katsu means a deep fried meat (can be chicken, beef, or pork) covered with bread crumbs, and sando means sandwich.

I use tonkatsu ( Fred pork ) for this dish from my another recipe

Oyakodon is chicken and egg over rice.It’s a very popular lunch menu in Japan.Recipe video:https://youtu.be/c5ufXW4yABE

This is our family's favorite sauce for quick rice bowls, such as katsu-don or oyako-don.For 1 serving, combine 50 ml of water, 1/2 teaspoon of dashi stock powder, 2 tablespoons of mirin, 1 tablespoon each of soy sauce and sake. Pour in the beaten eggs in two batches for a fluffy texture of soft cooked eggs.You can transform leftover katsu into another dish. Apply this recipe to make oyako-don or various egg dishes. Recipe by Naomoka

Gyudon means “beef over rice.”It’s a very popular lunch menu in Japan.soy sauce & ginger flavored beef and onions with(mild sweetness) over rice.Recipe video + explanation on WAGYU:youtu.be/OAEVP67AZOo

I received bonito so I made tatsuta-age with it.You can use grated or powdered garlic and ginger.Please adjust marinating time in Step 1 to your liking. Marinating longer results in a stronger taste. Recipe by Fushicche

The custom of moon viewing held in mid-autumn is called tsukimi and widely celebrated in Japan. Tsukimi takes place on August 15 of the traditional Japanese lunar calendar. One dish that is enjoyed during the festival is Tsukimi Udon, a brothey noodle soup served with a raw egg. It is said that the egg represents the full harvest moon which is surrounded by clouds of noodles. I hope you enjoy these moon viewing noodles as much as I.

This is a staple dish in my house.Stir the noodles well and eat while the udon is still hot.Top the udon with white sesame seeds, tempura crumbs, shredded nori or anything you like.Feel free to swap the raw egg to a soft set egg.Making this recipe with somen noodles instead of udon is also delicious. Recipe by Yuuyuu0221

Oyakodon is a masterclass in umami. Oyakodon, meaning “parent-and-child bowl,” is Japan’s ultimate comfort food—a savory, simmered mix of tender chicken, soft-cooked eggs, and sweet-salty dashi broth, all nestled over warm rice. It’s a one-bowl wonder that’s as cozy as a home-cooked hug, proving that simplicity and depth of flavor can go hand in hand.• Watch the full video on my channel (link in profile)

My mother taught me this recipe.1) Every type of kombu dashi is different, so adjust the amount of salt to your liking.2) When making the astuaage, cut it in half and simmer it in inari sushi sauce, then store it in the freezer; this makes it easier to use up the leftovers.Be sure to properly drain the water from the noodles.2) You can also put the noodles directly into the pot. Recipe by Yuuyuu0221