Katsudon

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

★★★ 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♪

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

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.

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.

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*

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! ♡♡

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.

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.

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.

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.

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.

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

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

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)

Thank you for 17 reviews! You can easily make this delicious, hearty katsu donburi from scratch using a pot you have at home.The origin of this recipe:I wanted to create an authentic and delicious katsu donburi without using store-bought noodle soup base, so I developed this recipe. By making it from scratch, you can understand the flavor composition and subtle changes, allowing you to adjust it to your liking. Please give it a try.

This is easy for dinner~just add salad & miso soup to complete it (*^^*)

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

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

Beef bowl (Gyudon) is very popular, especially among young men. Savoury and juicy sliced beef served over freshly cooked rice. This recipe is created to make the taste as close as possible to that of Yoshinoya, the most famous Gyudon shop in Japan.#gyudon #yoshinoya #simmer #donburi

In Kyoto, rice bowls topped with aburaage is known as 'Kitsune (fox) Don'. My mother who is from Kyoto prepared this often growing up.Be careful not to cook too long. Recipe by Nanaiku

Ever since I had a delicious sauced katsu-don at a highway stop restaurant when I was visiting my parents, I've been going to the same restaurant every time I go home, so I tried re-creating it. (Although it doesn't really live up to the original...)It is easier to eat if you alternate the fatty sides of the pork roast slices as you layer them, so that the fat does not end up in one lump. The number of slices will depend on the thickness, so adjust accordingly. I used 3 pieces for my husband and 2 for myself. Layered sliced pork is more tender and easier to eat. You can also sandwich sliced cheese for a change. Of course, you can use store bought tonkatsu if you like! For 2 servings. Recipe by Suirin

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

★★★ Hall of Fame Recipe ★★★ Over 7,000 madeA popular classic dish♪Simple and flavorful beef bowl＊The origin of this recipeA popular classic dish＊

I always feel energised after eating a hearty dish! This is one of the filling meals that we often make at home.-Please make sure to only fry the katsu for a short time. To do that, make sure the meat is butterflied thinly and has properly thawed back to room temperature.-Thanks to the high temperature of the oil, the katsu won't be so greasy and will have a nice, crisp, and light finish.-If you don't properly scoop out any loose pieces of panko they may stick to the katsu that's currently frying and ruin its taste and colour. Recipe by Cooking S Papa

This dish is popular at my parents' house. They always used to turn bad sashimi into teriyaki or this tatsuta-age. This is good made with lean tuna (maguro) too.I put the grated ginger bits and the juice in with the seasonings. If the bits bother you, just use the juice. If you don't like the fishiness of skipjack tuna, take off any skin and bloody parts of the fish and it will be easier to eat. For 2 servings. Recipe by cureo