How to make the Ultimate Katsudon - simple Japanese comfort food recipe
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- Опубликовано: 22 июл 2024
- How to make the Ultimate Katsudon - simple Japanese comfort food recipe
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#UltimateKatsudon #Katsudon #Japanese #Recipe #ComfortFood #SimpleRecipe 
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Thanks for watching everyone.
Just a quick note to add. The amounts I’ve stated in this video to make the sauce may not be enough. I would make double the stated amount just in case, especially if you like a saucier katsudon.
But if you like less sauce, the stated amounts should be enough.
Also straight after you add the eggs to the pan, swirl the pan around a few times and the eggs will become even more fluffier.
Enjoy!!!
Sumimasen, what's the pan called? It looks so convenient
Thank you for making videos again!!! Really enjoy your insights while eating, video presence, humor and cooking expertise!!!!
Chef Dai,
I made this receipe a few weeks ago and it was so good! So good, I made it again for the next meal too. Making it at home made it taste so much better than any katsu or oyako-don I ever had! Thank you!
I used bonito flakes instead of bonito powder, l was sure to stock up on these from when I tried making miso for the first time a short while ago. I couldn't get the katsu as dark as what I usually see, but I'm pretty sure my oil should have been hotter when I started too. Deep-frying is still pretty new and scary for me, but I was very proud of the results and my SO and I thought it was pretty tasty.
No pictures taken, too busy eating it ALL. Thank you again for this easy to follow and delicious recipe!
I just absolutely love your channel! We just studied Japanese cuisine in culinary school and this was one of our assignments. It was exactly like this! It’s my new favorite!!! I’m in the end of world cuisine class and can say this is one of three dishes on the top of my favorites list from the world study! It’s sooooo amazing! Thank you for sharing and reminding me I need to make this soon! I’m so excited to study this cuisine further with your videos! I’d really love to learn some more of the history and traditions as well:) Maybe the language too! 🤗
I made this today. I have never made anything Japanese before except maybe fried rice. I didn’t know what to expect as I’ve never had dash or mirin. It was delicious! Everyone loved it! This will definitely be something I make frequently!
Thank for sharing I really enjoyed watching this video.
watched your video this morning and have just got back from shopping lucky for me I got all the ingredients needed and am cooking it for tea
Hey just wanted to say that I really appreciate that you make videos again.
Loved your ponzu sauce and all the recipes associated with it.
In general all your recipes seemed really professional and legit so I was kinda bummed a year ago when I found out about you and saw that you're inactive.
Thanks so much for the kind words, it means a lot to us.
I’m sorry we were out of action for so long!!!
@@CookingwithChefDai No problem :)
Just glad that you're back.
You guys are a big inspiration since I'm aspiring to become a chef.
I was so excited to see you making more videos again. I absolutely love them. Thank you so much for the wonderful recipe. I hope to try it out soon!
Thanks so much Ashlee. I really appreciate your kind words of encouragement. Please try it out and don’t hesitate to ask me any questions.....
I simply love the way you prepare onions. Here in Brazil we always fry/roast onions, never boil. But after watching some of your videos I started doing that and it's freaking amazing. A completely different flavor profile with soy sauce and sugar.
Thats music to my ears. Thanks for the awesome comment. I love Brazilian food!!!!
Thank you for this video, really lit my fire to cook!
One of my favorites - well illustrated. Thank you for this video. Splendid!
Thanks so much 👍
Love Katsudon!! Yummy!!
So glad you came back! Dai sensei!
Great to be back, thanks so much Charlie. Really good to hear from you.
Another great recipe!
Honestly has to be in my top 5 favorite foods of all time. That sauce and egg mixture is reminiscent of oyakudon (another all time favorite). You're inspiring me to try and deep fry at home
Great stuff, you’re right, the sauce is very similar to oyakodon. You could try chicken as well as pork katsu. Delicious. Thanks for watching Wolfie
Cooking with Chef Dai I’ll give both a shot and see which I prefer. I think pork is really underrated honestly. Anytime, Chef! Thanks for the lessons as always!
Yes I use the same cause for oyagodon with 2 small changes. I fry the onion first and I use chicken stock and not benito as I am not keen on benito. I don't fry the chicken, i poach in the sauce.
Southern Voices Melbourne sorry. Doesn’t sound like this delicious dish…maybe tasty,though..
Hey Chef, wow, you do it every time, makes us soooo hungry watching your amazing videos... we are privileged to have tasted some of your amazing food, but now we can try some recipes out ourselves at home! Have a wonderful week, take care of yourself and the family, love n' hugs, D&Pxx
Evening D & P! How lovely to hear from you. The privilege is all mine. I can’t wait until we’re open again and things get back to normal. You know Bentoyas doors are always open to you both.
Take care and much love x
@@CookingwithChefDai Thank you Chef, we'll take you up on that 100%!... have a wonderful week, and stay safe all, D&Px
I realize this is likely very sacrilegious, but I like to use leftover schnitzel to make myself some katsudon. It's never crispy cause our breadcrumbs are different and it's just leftovers, but I really like the overall flavour ;u;
DokuDoki I think that’s a stellar idea, honestly. Go for it, it’ll still taste great, I’m sure of it
This looks absolutely super yummy ! Can’t wait to make this ! Thankyou Chef Dai♥️ keep making super yummy vids!
Much love from Brooklyn , New York ✨
Thanks so much Cristina for your lovely message. We will keep making them for sure. I’m so excited to have received a message from a Brooklyn. How cool is that!!!!!!
Looks so good.
I'm definitely having this for my dinner. I have all of the ingredients handy....
Pork chops and eggs... my two favorite foods.... can't wait....
Great video... thanks Chef!!
Angela Worrell excellent stuff!!!! Thanks so much, hope you enjoy it!!!!
Always impressed.
Will go get the ingredients now and hope my dinner is as good as yours.
7 months to late but how did it go
Simple savoury recipe...thank you, Dai❤️
You’re very welcome Ang 😊
Looks good! Definitely gonna try it!
Elliott Zhia thanks so much, please do🙏
Looks amazing! Tonkatsu is one of my favorite dishes to make. Im defenitly going to make this!
Thanks so much, hope you enjoy it 😉
Looks yummy 😋
I love this dish...so good :)
Hi Chef!
I ordered this everyday from your shop near warren street when I studied abroad in London last year! Thanks for sharing the recipe!
😂 hi there, thanks so much. I’m sure if I saw your face, I would recognise you instantly. Hope you’re well 🙏
I will definitly tr that recipe it Looks sooo Good. Please keep going with your content!
Thanks so much, we will do our best!!! 💪
Thanks for the freezing leftover panko tip.
My favorite chef back. I cooked three recipes of yours and all taste great
Aww, thanks so much. There are so many awesome chefs on YT so i appreciate your comment so much. I’m glad you enjoyed making our recipes!!!
I made this to your exact recipe and it turn out fan nominal ... cheers Dai 👍🏼
Music to my ears, glad you liked it. Thanks 🙏
I want to make food that makes people happy like that.
*Cooking with Chef Dai* It's so amazing ! Love and respect
Thanks so much 🙏
Oh man, that looks so great.
Pascal NERO thanks so much
Wow how banging does this look? Game changer when you added that crispy nori at the end, gonna give this a go soon! Cheers Chef.
Cheers Albert, let me know if you need any more tips...best of luck, I’m sure you’ll enjoy it
That looks delicious!
Thanks so much Kelsie
Thank you chef i have new menu
I made this chef and my family likes it!!
Thanks so much, my family too 😘
Is there anyway to replace bonito stock power and mirin since I can't find them in my city Alexandria
This is good
Aw yes! Definitely shouldn't have watched this in the wee hours of this morning - made myself very hungry right before I needed to get to sleep. Also, this heat is gross...
Another awesome recipe. Those eggs look silken after cooking gently in the sauce. I do love the way eggs are used in Japanese cuisine.
Hello matey, great to hear from you. I know exactly what you mean, it’s so humid at night, very uncomfortable.
I don’t know what it is, but I always end up watching food vlogs / food videos last thing at night in bed, cant stop thinking about food goodness after that.
Have a great rest of the week
Thanks, you too 😁
🤗se antoja mucho ,saludos y gracias!!
😘
Looks really tasty Dai! Pork chops in the freezer, i think this could very well be dinner tomorrow night!
Thanks a lot Susan, hope you enjoy it
@@CookingwithChefDai will let you know after i make it tomorrow!
Hi.any replacement for bonito powder? Or is it okay if dnt have one?
うまそう!!!!
I always fry my katsu for too long, yours looks great
You can even remove the pork slightly undercooked as the residual heat will cook the pork through. Thanks and Good luck 😉
yummy
Beautiful very nice
So 😋
❤
Yum
YUMMMMMM
What is the substitute for bonito powder?
Cool
Bravo
Thanks for more of Susumu Hirasawa's music!
In only a few minutes, I’m already learning new techniques! Im making Pork fried rice tonight, but I might change that after watching this!
Thank you for your hard work :)
Aww, thank you for your kind words Sydney 🙏 we appreciate you very much
More videos, chef! Maybe on basic Japanese cooking techniques? :)
No worries Kyle. Will do my best to make other videos
Chef Dai , please share on how to make chicken nanban.. thank you.
Hi Charlie!!!! I love chicken nanban, will make it in the future for sure!!! Thanks for the idea
Good morning Dai, from Malaysia 8am🙋
Good evening from London, 🇬🇧 2130
What is the diameter of that pan?
Two questions, Chef.
1. How long did you cook your eggs in the video to achieve that consistency?
2. If you were making this in the standard pan, would these ingredient amounts be per person? I noticed you had 3 katsu in the pan at once. Did you just use these quantities x3?
Thanks.
Steven LaFollette eggcellent questions, sorry 🤨
1. Swirl the pan around after putting in the eggs. Should take less than 1 minute to become nice and fluffy
2. Depends on the width of the pan, but I would definitely make extra sauce just in case.
now all I need is a big bowl
At what point did you slice the pork? Thank you..
can you make black pepper chicken don please
hope u can print.the recipe
**Deku has jointed the chat**
Is there anything that can be substituted for merin? I can't use alcohol.
Hawra Replace with white wine or rice vinegar and add 1/2 tsp of extra sugar
@@CookingwithChefDai thank you
Well, damn. He's wearing a wedding ring now. :-D (Congratulations, though.)
who else is craving it but cant get it so theyre watching videos of other people making it instead🥲
Instead of oil can i use boil water??
No. Must be fried
Can I change the pork with chicken or beef?
Absolutely, I think I even prefer the chicken one over this. Use a chicken thigh, flatten it and follow the exact same recipe. Thanks 🙏
DAI !!!!!!!!📣📢🍖🥚🍚
logan jacobs hey buddy!!!!!! 💪
What good !!? . I'm so digging this recipe it's the end of winter so this recipe is awesome .
I've never heard of this, but looks epic I fucking love deep fried pork
Cheers matey. Great to hear from you and thanks for sharing this dish on FB.
The chicken version is one of the most popular dishes at our restaurant. You’ll have to try it when you come down. Much love to all of the fam + Totoman aka shitbag
I need to stop watching while im eating before i end up grabbing another plate.
😂 I know what you mean. I always find myself watching food videos late at night in bed. Thanks for watching though
katsudon but with chicken katsu (muslim, i don’t eat pork) is my favorite
Chicken katsudon is actually a best seller in my restaurant. I agree, it’s delicious!!! 😋
Cooking with Chef Dai indeed
Looks good but I wouldn’t call it ultimate. To achieve that status I would add a extra fried cutlet not cooked in sauce so it’s crispy. Then I’d add a whole egg on top of the cutlet cook with the top on the donburi so their is a nice runny yolk, also mitsuba makes a major difference. I usually make it with thinner cuts when doing this beast.
Nice but we all have different interpretations. Sometimes classic, simple dishes done well are the hardest to achieve. I agree on Mitsuba, unfortunately not so easy to find there in the UK. Thanks for your comment 👍
Cooking with Chef Dai I guess I went a bit Crazy with the idea of ultimate but do agree sometimes simple or the original is the best way to go. For the mitsuba it’s hard locate in stores in the US. I ended up buying seeds.
Will more sauce ruin the crunchy pork?
Actually, the coating on the pork isn’t supposed to be crunchy in this dish, it’s should be soft. Crunchy pork by itself is called to tonkatsu, I have a separate video on that.
Deku watching this be like
👁👄👁 i n e e d t h i s
W cooking
Can I do it without the bonita power
Where have U been Chef ?
Busy with our own restaurant. Sorry we’ve been away for so long. Hopefully we can keep these video going in the long term. Thanks for watching Lydia and good to hear from you 😘
Can we make this without pork and something else instead ??
Absolutely, just use chicken thighs instead of pork
Cooking with Chef Dai thank you 🙏 😊
Mmmm stiff loins. This looks like a neat variation on oyakodon
zadinal yes. I thought the same when editing the video 😂 you’re right it’s almost identical to oyakodon
Hey
Is there an update on when Bento-ya is open again, all of these videos just make me want to go Bentoya...
Hello, thanks and sorry we’ve been closed for so long. We will reopen on Monday 7th September. Hopefully see you then. Thanks
@@CookingwithChefDai hype. We'll try to get in for some Katsu Curry
Why would you not pour the egg before the pork?
You want the pork to take on the sauce and become soft. If you put the egg in first it will stop the pork from sitting in the sauce....
@@CookingwithChefDai naruhodo
Am I the only one who's here because of Deku?
why make the delicious crispy pork soggy?
For this dish, the aim isn't to retain crispiness. The fried food adds richness and flavor to the broth. In turn, the fried coating becomes an additional ingredient to further absorb those flavors. This is similar to the practice of using bread to soak up soup and sauces.
I still don't understand how someone came up with a dish that first makes a perfectly crispy and flaky crust on a piece of pork and then drowns it in liquids to make that crust soggy. I understand that's how it should be done but I also don't like sauce on my Schnitzel.
I kind of know what you mean but then again, as someone that likes that saucy breaded texture, you wouldnt be able to get it unless going through the deep fried or baked process.
I can only liken it to making french onion soup with baguette, only to make the crusty baguette slices soft in the soup or making bread and butter pudding. Maybe poor examples but you know what I’m trying to get at 😂
moorish?
Copy and pasted from dictionary : adjective (of food) having a very pleasant taste and making you want to eat more 👍
@@CookingwithChefDai UK vernacular. with english there are so many nations separated by a common language.
idk but its weird to see a nippon chef with an english accent
Oh, it's just chicken fried steak with different gravy, more accoutrements, and pork instead of beef.
Chicken katsu is just as good as pork. Check out my Katsu curry video for instructions on how to make chicken katsu. Thanks for watching
Do not reuse the Panko. It should be discarded. There is a possibility that it is contaminated by raw egg.
That’s why I said refrigerate or freeze. Refrigerate, use within a few days. If frozen, you can take out anytime and use.
@@CookingwithChefDai I'm not sure a handful of bread crumbs are worth risking salmonella for.
misterhair66 The risk is negligible but if you perceive there to be a risk, by all means, you should throw away the panko to put your mind at ease.
I’ve worked in countless Restaurants in London and Tokyo and NONE of the restaurants will throw away left over panko, it is ALWAYS put into the fridge and reused.
Also don’t forget, deep frying the panko will kill all bacteria in the cooking process.