★★★ 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♪

A great way to use leftover pork cutlets from the day before. Even if the presentation isn’t perfect, the flavor is what matters!About this recipe:This is my mother-in-law’s recipe. My husband loves it, so I wanted to write it down as a reminder.

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.

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

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

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.

You can make katsudon for a lunchbox without the rice getting soggy by adjusting the amount of liquid. When you eat katsudon hot at home, it's delicious with plenty of sauce.How this recipe came about:Hot katsudon at home is so tasty, but when you pack it for lunch, the sauce makes the rice mushy and unappetizing.Reducing the liquid solved the problem.You can use the same method for the tempura egg bowl in step 8 for lunchboxes too.

The sweet, savory broth with dashi makes this dish perfect with rice. You can use store-bought cutlets if you like. It's also great for using up leftover fried cutlets the next day.Recipe background:Instead of going out to buy expensive katsudon, I thought, why not make it at home? Since frying can be a hassle, I started making this by using discounted deli cutlets in the evening and giving them a tasty makeover.

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

A quick and hearty rice bowl.About this recipe:When my family made katsudon at home, my mom would use store-bought pork cutlets.

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.

A delicious katsudon made with simple seasonings. As long as you have tonkatsu, you can whip this up quickly and it’s foolproof. For a version using mentsuyu, see Recipe ID:19843109.About this recipe:Recently, I’ve been into cooking without mirin or sake, so I created this katsudon recipe based on Recipe ID:19843109, but without using mirin or sake.