How to make Classic Japanese Katsudon from Scratch
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- Опубликовано: 23 ноя 2020
- Learn how to make one of Japan's most loved dishes, Katsudon! Fluffy steamed rice topped with a crispy pork cutlet, simmered onions and melt in the mouth egg, the ultimate donburi recipe!
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【Table of Contents】
00:24 Ingredients
02:05 Prepping the pork chops
03:30 Deep frying the katsu
04:04 Tips for frying
05:00 Prepping onions
05:29 Cooking onions
06:01 Whisking eggs
06:51 Cutting up the katsu
07:26 Adding katsu and egg
07:50 Dishing up
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【Ingredients】
- 2 Portions of white short grain rice
KATSU
- 2 Pork Chops
- Pinch of salt and pepper
- Vegetable oil (amount needed to shallow or deep fry)
- Flour
- 1 egg (+ 1 tbsp milk - optional)
- Panko breadcrumbs
SAUCE
- 2 Eggs
- 1 Onion
- 100ml Water
- 2 Tbsp Sake
- 2 Tbsp Mirin
- 2 Tbsp Soy sauce
- 1 Tbsp Sugar
- 1 Tsp Tsuyu sauce
【Instruction:】
First, cook the rice either in a rice cooker or using your preferred method. (or watch our video, how to cook Japanese rice without a rice cooker)
KATSU
1. Rub a pinch of salt and pepper onto both sides of the meat.
2. Pound the pork chops to tenderize the meat, they should be about 2cm thick.
3. In a bowl, whisk the egg (+ optional step, whisk egg with 1 tbsp of milk.)
4. Prepare two plates, one with flour and one with the panko breadcrumbs.
5. First coat the meat with flour on both sides.
6. Dip them into the egg/milk mix.
7. Next press it into the panko, make sure it’s fully covered.
8. Now, heat the oil in a pan to 170C (340F) If you don’t have a thermometer, just drop a piece of panko into the pan. When it’s sizzling, you know the oil is ready.
9. Carefully place the coated pork chops into the oil and cook for about 4 minutes on each side (8 minutes total) or until golden brown. When the oil stops making a crackling sound, that usually means they’re ready.
10. Place the katsu on a wire rack to let the excess oil drain off.
ASSEMBLE THE DONBURI
1. Cut one onion into thin slices and cook in a medium heat frying pan.
2. Immediately add the 100ml water, 2 tbsp sake, 2 tbsp mirin, 2 tbsp soy sauce, 1 tsp sugar and 1 tsp tsuyu sauce and cook until the onion softens and the sauce is reduced by half.
3. While the onions are softening, crack 2 eggs into a bowl and mix, then cut the katsu into 2cm strips.
4. Add the katsu to the pan and pour in the eggs, evenly distributing them over the katsu and onions.
5. Leave to cook for 1-2 minutes.
6. Put a lid on top and turn off the heat. Allow the eggs to steam cook for 1 minute.
7. Put the cooked rice into a deep bowl and serve the egg and katsu mixture to the top.
8. Garnish with chopped spring onion or your preferred greens.
9. Enjoy!
#katsudon #katsudonrecipe #donburi #katsu #Japanesecooking #cookingchannel #animefood 
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⏬SHOKUGEKI NO SOMA STYLE CHALIAPIN STEAK DON⏬
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4:26 your mom has such a brilliant idea. I'll definitely apply this to my cooking practice.
Right?! It's a very useful thing to know when deep frying! Thanks for watching :)
Very clear instruction with separate ingredient lists. Quite easy to follow. Thanks for sharing
Thank you for the lovely comment! :)
Thank you so much for writing the recipe and the ingredient in the description!!
I'll try this tonight, it looks so good
My pleasure, hope you like it! :)
lovely recipe, and love how you explained the difference between tonkatsu and katsudon:) looking forward for more videos!
Thanks so much! 😊
i’ll definitely try to make this dish now thanks to you! ive been craving it for so long and you explained it so clearly! also the quality of the video is amazing, thank you!
Thank you for such a nice comment! I hope you enjoy the recipe! :)
so yummy! I love it....
Thank you! :)
Katsudon is my fave!!
Was delicious thank you 😊
Thank you, glad you liked it!!
Wow! Looks beautiful and yummy. Watching and sending support from the Philippines. New friend here.
An otome told me this is my fortune meal for today :D , and it looks delicious
i just tried it and it's so good. i made my own tsuyu sauce tho. thank you!
Awesome! Glad you liked it :)
Hi Kath, may I know what did you do to make your own tsuyu sauce? Thank you so much
@@rickeybaker9066 i just followed this recipe www.foodnetwork.com/recipes/alton-brown/tsuyu-sauce-recipe-1918199
Thank you🙏
My dream is to cook this recipe and invite my friends to eat it! I know that now I can't call them, but I can improve my cooking skills, Let's do it!!
You can do it!
I don’t have sake, Mirin, or tsuyu sauce, can these be substituted?
Thanks for your question. Instead of sake, you can use dry sherry or white wine. For 1 tbsp of mirin, you can substitute with 1 tbsp white wine and 1 tsp sugar. So for this recipe you would put 3 tbsp white wine and 1 tsp sugar. The tsuyu adds umami, but you can leave it out. Hope that helps!
Sir is it okay to not have the tsuyu sauce for this recipe? I am quite struggling to find it😩 Or any substitute maybe? Thanks 😊
Thank you for your question! As only a small amount of tsuyu is used, it’s okay to just replace it with a little extra soy sauce instead :) if you’re interested in making your own tsuyu sauce then I have a recipe on my website here sudachirecipes.com/multipurpose-tsuyu-sauce/ hope it helps!
Wow! Very helpful Sir, thank you so much🙏
@@rickeybaker9066 You're welcome!
If I replace the pork cutlet with chicken cutlet instead for the 'don' what is the name in Japanese?
We say Chickin Katsudon (チキンカツ丼）or Oyako Katsudon (親子カツ丼）
Can we use beef instead of pork?
Using beef for Katsu can be quite tricky, if you’re looking for substitute, I think chicken would be better!
what if i dont have mirin and sake whats the best i put beside mirin and sake
Thank you for your question! For sake, you can replace it with dry sherry or white wine. For 1 tbsp of mirin, you can substitute with 1 tbsp white wine and 1 tsp sugar. So for this recipe you would put 3 tbsp white wine and 1 tsp sugar. Hope it helps!
406
Me who wants to cook but my mom will get angry :( and no ingredients :(
My mother use to be like this. Not anymore :)
Maybe she's just too worried for you to get injured!
that mic quality is really distracting
if you don't like white onions please don't write that in your recipes.....