Katsusando

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

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.

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

This is a sandwich my mother, who works at a cafe, makes!I loved this sandwich as a child, so it's a favorite at our house.The pork filets are rather long, so in Step 5, try to cut them to about the same size as the bread. In Step 8, you could also spread with mustard. Use fresh bread so that it is nice and fluffy! Recipe by Nanaiku

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

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.

I wanted to make a sandwich with homemade bread. I thought it was super delicious!If you wrap the sandwich tightly with plastic wrap, it'll be easier to cut.If you eat it all by yourself, you'll definitely be stuffed! Recipe by mirutann

Boiled komatsuna does not keep long, so I came up with the idea of tossing with shirasu I had in my freezer.A pinch of sugar gives this dish mild and less salty taste. If you add garlic and pepper, it will taste like namul. You can arrange with spinach, cabbage or other greens. Recipe by Naonao1022

This is a variation on one of my mother's recipes.This is for a bento, so be sure to completely cook the eggs.When making a katsu-don, you don't need to let it stand after cooking and reduce the second steaming time from 20 seconds to 15.Adjust the amount of sugar to taste. Recipe by Yuuyuu0221

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*

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! ♡♡

Growing up, my dad would always make some sort of toast for breakfast. A simple egg salad sandwich was one of his rotations. Here’s my Japanese take on it!

I came up with this dish since my kids needed something for their bento (they have a field trip tomorrow), and I had komatsuna in the fridge. But it ended up getting eaten up at dinner.A hint of mayonnaise when making sesame dishes melds the flavors and gives a nice touch. By adding corn, crabsticks, or tuna, you can transform it into a colorful and tasty dish. Add plenty of mayonnaise for the kids!! They'll eat it right up! Recipe by Kobayan@aguri

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

The only seasoning is mentsuyu! Quickly make a dish using store-bought pork or chicken cutlets. The origin of this recipe: I used mentsuyu to easily finish off store-bought cutlets.

I recalled a time when salted soboro was really trending. How long ago was that? When I made this soboro with shio-koji, the meat turned out so soft.If you don't cook down until the liquid evaporates, it won't become crumbly when frozen, so make sure to cook it long enough. It should be done once the meat becomes fluffy. Don't forget to remove it from the freezer an hour later to break it apart. Recipe by kebeibiko

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

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.

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

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 a healthy macrobiotic version of a specialty from Kumamoto Prefecture.The vegetable oil is used to prevent the mochi from hardening. In conventional recipes for these dango, sugar is used to prevent them from becoming stale. For those concerned about calorie intake, please omit the sugar. I use 30 g of dough per dango for large sweet potatoes, and 20 g for small sweet potatoes. Recipe by Ruruko

Deep fried pork cutlet with shredded cabbage, and 2 kinds of sauce. Sesame miso and soy sauce.

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

"Kohaku kan" is a traditional Japanese sweet. "Kohaku" means Amber. It's made from brown sugar and Kanten (Agar). I decorate it with soy milk kanten but generally it doesn't have any decoration. Enjoy texture of Kanten and beautiful Amber color fro brown sugar.

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.

My husband doesn't eat a lot of veggies, but loves having a whole bunch of spinach with mentaiko mayonnaise. I figured I should give this komatsuna version a shot.Make sure to squeeze out all the excess water from the komatsuna.Adjust the mentaiko or seasoning amounts to taste.Also season with salt, pepper, and a little sugar, to taste. Recipe by Yagirinonegichan

Extra delicious with pork as well!