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

I tried this dish at an all-you-can-eat buffet, and it was delicious. I wanted to make it at home.The size of the satsuma-age fried fishcakes differs depending on the brand. As long as there is enough liquid to cover them, it's ok. Simmer the vegetables until they become soft. Adjust the simmering time accordingly. Recipe by Karin

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

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

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 mother often made this dish. It might be a country-style way of using satsuma-age?Instead of satsuma-age, you can use abura-age (thin fried tofu), with the oil removed, or atsu-age (thick fried tofu). For 3 to 4 servings. Recipe by Gima-ru

I had a lot of satsuma-age fish cakes.It's easy! Nothing to add. Recipe by bobitin

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

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

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.

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 Satsuma-Age, so I cooked it with Japanese leeks I had in the fridge.Please adjust the seasoning proportionately to the size of the Satsuma-Age.I think this is good for bento too. For 2~3 servings. Recipe by eterno