Katsudon with Noodle Sauce and Sugar

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.

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.

Perfect for a solo lunch! On July 24, 2018, this recipe made it to the trending recipes and ranked in the top 10 for stir-fried udon searches. Thank you for your support!The origin of this recipe: I love Japanese-style stir-fried udon.

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

Thank you to 100 people for making this recipe popular! Just stir-fry boiled udon noodles, and it's ready in no time! Perfect for lunch or a late-night snack.The origin of this recipe: This is our family's go-to recipe when we crave stir-fried udon.We've tried various seasonings each time. Ultimately, we settled on this simple combination using convenient noodle sauce, so I documented it in the recipe.

Just a little butter makes this yaki udon so delicious! It's more creamy than rich, with a savory sauce flavor. Perfect for lunch!The story behind this recipe: I always make yaki udon with sauce at home, and on a whim, I added margarine. It turned out delicious! Butter soy sauce is great, but butter sauce is amazing too!

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.

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

★★★ 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♪

I've had this udon dish a lot at my friend's house. I used to like salad udon, but this style of refreshing cold udon dish is delicious too! This is my own adaptation.Make sure to firm up the noodles in cold water, and to chill the sauce well before serving.I sometimes add a soft poached egg, grated daikon radish, or okra as toppings.If it's not a bother, marinate the cut up aburaage (fried tofu) in a little bit of the sauce beforehand - it will be even more delicious. For 1 serving. Recipe by Wanko mama

★★★ Hall of Fame Recipe ★★★ 2,500 reviews. Crispy noodles generously coated with a thick sauce. Simple yet delicious!The origin of this recipeAfter making it many times, I settled on this flavor♪

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

Featured in 180 discussions! The sauce flavor is delicious. The rich and slightly sweet taste of the two sauces makes you crave rice. It's quick and easy to make with ingredients you have at home.The origin of this recipeIn my region, yaki udon is traditionally made with sauce. I was surprised to find that convenience stores and restaurants often serve it with soy sauce. Please try this rich and flavorful sauce with a gentle sweetness. It's a twist on my mother's recipe, popular with kids who ask for seconds and a husband who can't stop eating.

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 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 wanted to experiment and this is what I created. I know it seems weird but it's really good.

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*

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

I didn't have any udon noodles tonight but I did have 3 pkg of yakisoba so I used the noodles from that instead.

I came up with this seasoning mixture since I didn't have okonomiyaki sauce or kimchi sauce.Miso sauce is also great for stir-fried vegetables! Recipe by monmoso

I wanted to eat Japanese sweets that wasn't too sweet, and came up with this recipe!When boiling the dango, drop in boiling water, and once they float to the surface, they are done.Adding mirin makes the sauce lustrous and gives a delicious shine. If you simmer the sauce for too long during Step 3, it will become salty from the soy sauce, so be careful (But simmer until it's thickened.) Recipe by Mari-

I eat udon with hot soup even in the summer to avoid lowering my body temperature. It's my favorite way.I recommend dried thin udon noodles. The key point is to wash and shock the noodles in cold water after boiling. The soup should be hot.You could add other vegetables such as shimeji mushrooms, and mitsuba. Serve with lots of toppings and wedges of lemon. Recipe by Wanko mama

Since my sons always seem to get really excited when I use quail eggs, I added some in.Using a lot of oil will make the noodles even crispier and they will brown nicely.I recommend cooking the noodles half crisp + half steamed! Recipe by Katakatako

I usually have"Multi purpose mentsuyu concentrate" in stock, but I decided to upload this version too since many people only have dashi stock granules on hand.It is a bit different from the usual recipes, but I experimented many, many times in order to make a tasty mentsuyu sauce even using dashi stock granules.Even if it's a bother, it makes a big difference to the flavor, so please don't skip the "boiling off the mirin" part in Step 1.If you let soy sauce come to a full boil it loses flavor, so please pay attention in step 4.This is a tasty mentsuyu sauce even if it's not an emergency.When you use dashi stock granules, the flavor does tend to be a bit harsh, so I increased the amount of mirin. Please use more or less mirin to taste.I gave a wider range for the water amount, to account for the tastes of people used to the strong concentrated flavor of store-bought mentsuyu concentrate. Recipe by *ai*

It’s so yummy 😋It’s like a Ramen but cold version. This time we used thin Udon noodle. It’s a savory dish.

I love anakake-style dishes and oyster sauce. I wanted to season the sauce using oyster sauce.I always make this by just kinda eye-balling the measurement so it was quite difficult to create a proper recipe.-Before adding the sauce ingredients stir well first because the katakuriko tends to sink to the bottom.-You can use any leftover ingredients you have at home!-Use any meat such as mince, ham and bacon! If you serve this for your friends use a large dish to share! In that case cut the noodles beforehand. Recipe by ariatowa

My family loves fried noodles with thick sauce but I couldn't reach their expectation. They have always hoped to have restaurant-quality dishes at home and I finally managed to make this recipe after a lot of trial and error.Fry the noodles over high to medium heat until crispy. Don't move the noodle so often while frying to brown the surface of the noodles. I recommend using two non-stick frying pans at the same time, but if using just one, fry the noodles first, transfer onto a plate and then make the sauce to pour on top. Recipe by shoken mama

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 made this quick marinated salad dish with sesame.If the sauce is too thick, add 1/2 tablespoon of chicken broth to thin it out. It will be easier to blend in. You can use spinach or other leafy vegetables instead of komatsuna. Recipe by Imoimo daisuki