When i was twelve years old i traveled to Japan to be a exchange student. After landing in Tokyo Mr. Kanzaki "father of the family i stayed with" asked if i would like to eat before we started the train trip back to his home in Narita. I agreed and he took me to what i would consider to be the equivalent to an western pub. And this was my first meal while in Japan, and will probably be one of the most memorable. Now as a merchant mariner im lucky that my work brings me back to Japan quite often. I typically make port in either Sasebo "love the burgers" and Yokohama "ramen". But ive made it a tradition that my first meal is always Katsudon.
@@Rohgamu Dark wood bar and booths, main focus was alcohol, no real meals per se on the menu just smaller appetizer size plates and finger foods like yakitori and edamame to share. At the time i was 12 so the smaller portions felt closer to a meal. The decor had a sort of British feel to it but still was distinctly Japanese. Look up Izakaya, this was the type of place that we went to.
About 20 years ago I was working at a Japanese factory for a few weeks and met this guy named Toshi. One day he asked me if I could help him move. I didn't know him very well but thought it wouldn't hurt to make a friend and maybe he didn't have anyone else to ask so I agreed. I showed up early saturday morning and he made a pork dish similar to this. It was delicious and I'll never forget it.
I'm half Japanese, but am not a big fan of Katsudon, although everyone in my family loves it. I currently take care of my mother who is Japanese and has Alzheimer's, and doesn't remember a lot of recipes, so when I make Katsudon for here, I always have to look up the recipe. This by far has been the closest and, as someone said earlier, your voice is very calming. I do make quite a bit of Japanese food, but mostly the stuff I like. LOL Thank you, I'm going to try this recipe tonight with the exception of making my own dashi. :)
This has been a staple with my family growing up. My mother made this differently, sautéing the onions and sauce together in the pan, adding the tonkatsu to the rice bowl, covering with the onions and sauce, then cracking the egg into the bowl directly. All ingredients would be steaming hot. She would then cover each bowl with a tightly fitting lid and let the egg steam in the bowl for a few minutes. Uncover, garnish, and serve. This brings back memories of time spend around a dinner table with family. Very nice recipe.
Adam thanks a lot for your amazing videos! Not only are they visually and audibly extremely well done, somtimes even relaxing to watch, but they also really transport the beauty of japanese kitchen very well. I love asian food, but somehow never found access to japanese cuisine, it always felt like "too much fish and algae", until I started watching your videos, and they opened up a whole ne world of japanese cooking I somehow didn't notice before. Thanks a lot for that!
Perfect way to use up my leftover tonkatsu! It makes sense that Japanese textural preferences would be different than westerns ones because Japan was closed off from the world, in a culinary vacuum, for hundreds of years. Looking forward to trying this!
Katsudon is my daughter's and my favorite dish from Japan. I was stationed there for several years and my daughter and I would stop at a take-away place that carried katsudon and get some to go.
Deku's Favorite Meal! I will be making this tonight. Edit: I made it and it was oh so delicious 😋. I can see why Deku loves it. I also made the chicken version and it was also amazing!
Incredible video. Very instructional. Very thorough. And you can tell this is a professional seasoned chef. Makes a complicated looking dish turn into an easy cuisine.
"Not so popular outside of Japan." This man has not taken the YOI fandom into consideration. We are everywhere,,,, in the ice rinks,,, at the onsens,,,, in your basements and stuffing our faces with Kutsudon...
I feel like an idiot, this was a favorite dish of mine but I somehow mistook Katsudon as Tonkatsu in the last year or so and couldnt figure out why it was never the same when ordering Tonkatsu.
That looks so good! Had this dish for the first time recently and it was fantastic. Thought the soggyness might be weird but it works with the chewy rice and silky eggs.
This recipe rocks. I've been wanting to make this dish for decades. After many false starts, yours works. My only failing? The pork cutlet was a bit too thick. I can fix that. I knew this was the right path while putting the dashi together. The aroma took me right back to Japan. Thanks for sharing.
Literally just asked for this video the other day, and here it is. What a boss :) Katsudon is by far my favorite Japanese food (and favorite dish out of any, period).
I don't know if they use something similar in Japan as they do in Korea, but I think one fun thing you could do with this dish is preheat the rice in a 돌솥 (stone bowl) brushed down with a little oil while the katsu and toppings are steaming. Just enough to give the rice some nice caramelization on the bottom.
@@atsukorichards1675 I'm very aware of what bibimbap is. Changing the bowl doesnt suddenly turn katsudon into bibimbap. I made katsudon in my stone bowl the other week and it was delicious.
I was reading a story on reddit about a girl who loved Katsudon and the man who always made it for her, her best friend and her roommate. She loved every single time that he made Katsudon and I had no idea what Katsudon was so I searched it up and saw this and now I might actually try to make it since it looks delicious
I've had katsudon a couple times at a local japanese restaurant, it's super good. Adam's right, it's not super soggy and weird textured, it's about half soggy, but with deliciousness and some is still a bit crispy.
I usually simmer my onions in the sauce over low while the rice (made with dashi stock instead of water) cooks in the rice cooker. makes them really soft but that's how I like em, then when the pork is fried to just a little under done I place them over the onions, top it with a lightly beaten egg (no more than 3 stirs with a fork) and simmer on high for 1 min. Keeps the crunchy texture longer so it doesn't go soggy halfway into the meal. If I'm able I top it with sweet mayo and eel sauce, which cranks it from a 10/10 to a 15/10
Hi Adam. I'm sitting here drinking a Red Stripe or 2 in the cold UK, and I could just now eat a Chicken Katsudon after watching this. Your food is simply amazing. Your demonstrations are so easy to follow. I love cooking Japanese food, and your videos really help me learn more. Thank you so much Adam for all your hard work. Shaun, Nottingham, UK :)
I've been doing that water and fish sauce thing for years to make the taste of the fish sauce mild and I didn't know that it's actually a cheat for dashi.
You can also use men-tsuyu plus water for the sauce, perhaps adding just a little more mirin for sweetness. I love how perfectly done your egg is. Sometimes when we had “de-mai” the eggs would not be done at all, and just mush, but yours are done perfectly…cooked but not overcooked.
While I was in Japan, a friend of mine asked me to find a dish that this parents, who were visiting the country at the time, would eat. I was told that they weren't very adventurous eaters, but they still wanted to try something quintessentially Japanese, so after thinking for a long time, I took them to a place that served katsudon. I was worried that the unfamiliar "semi-cooked" texture of the egg might put them off, but they were blown away and ate absolutely all of it. Wonderful dish.
I had this in Okinawa when I was teaching there. They added green peppers and bean sprouts (moyashi) to the vegetables. One of the students recommended it to me when we went to grab lunch from a local vendor. After that, I was having it twice a week for lunch.
I've generally shy from pork... But watching you make tonkatsu it has really roused my confidence in being able to treat the meat with the respect I want to give it. Really loving this non-series and the way you cut through some of the more mysterious little bits that are hard to get straight answers for (especially from an Australian perspective).
My roommate and I made this for dinner and it was fantastic, thank you man. The cheat broth totally works and it tasted just as good as our favorite place to get Katsudon
Literally cried when I watched this video! This is what I have spent months looking for! Spent a few weeks in Japan and fell in love with their pork cutlets. Not something you can easily find in the States. :( Defiantly will try this at home!
Actually it's easy to find in the States. Most Japanese restaurants seem to just offer Tonkatsu but plenty have Katsudon too, and it is easy to make at home. With a thicker cutlet I recommend pounding it out which will help tenderize it. Be sure not to overcook it or it will be dried out. Thinner pork cooks very quickly at 350º.
This was an absolutely gorgeous recipe and wonderfully executed. Bravo indeed. I'm a huge ramen fan and found your ramen school amazingly simple and instructive. You are a great artist my friend.
I always end up making oyakodob beacause my tonkatsu is always a bit chewy. But with your tips I will definitely have to try it again I really loved this dish when I was in Japan.
I've always wanted to try Katsudon. I don't live anywhere near Japan ( I'm in the us ) but it's always looked so scrumptious like, yes I will eat that entire bowl even if I haven't had it before please please 🙏🙏🙏
right?! people talk about chewing/crunch sounds being soothing but they honestly creep me out big time, they really bother me. Then on top of that, what are people supposed to do? Take a bite and be like "okay, this was underwhelming, I guess this turned out pretty meh." its just unnecessary, you're not gonna bad mouth your own video, and it can't be tasted until we cook it at home, so I like seeing the results without the "ending"
Been curious about this dish for a while now (I can't find the real deal locally), and it looks so much easier to make than I expected, so I may have to give it a go! Thanks Adam!
Commenting so this video goes around :) It looks absolutely delicious. Wish there was a good way to procure the crumbs and mirin in Canada. I would absolutely love to try my hand at making Katsudon and Tonkatsu.
It looks great! I just wish we got a shot of the dish being eaten. Something about seeing food being eaten just puts you there and makes you want it yourself, know what I mean?
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
Bruh this guy is amazing everything about him is calming his voice, the atmosphere, and his instructions don't make me panic he's an angel
yeah nah this guys is hell mad, one of the best content creators out there
He's a pro, features prominently on Australian TV
For real, my eyes were glazing over towards the end of the video. Not because I was bored, but because of how relaxing everything was~!
Don't panic, 🙂🇯🇵
Imagine if Gordon Ramsay was yelling at you to do all this it wouldn’t taste as good would it
When i was twelve years old i traveled to Japan to be a exchange student. After landing in Tokyo Mr. Kanzaki "father of the family i stayed with" asked if i would like to eat before we started the train trip back to his home in Narita. I agreed and he took me to what i would consider to be the equivalent to an western pub. And this was my first meal while in Japan, and will probably be one of the most memorable. Now as a merchant mariner im lucky that my work brings me back to Japan quite often. I typically make port in either Sasebo "love the burgers" and Yokohama "ramen". But ive made it a tradition that my first meal is always Katsudon.
What was the equivalent to a western pub?
@@Rohgamu Dark wood bar and booths, main focus was alcohol, no real meals per se on the menu just smaller appetizer size plates and finger foods like yakitori and edamame to share. At the time i was 12 so the smaller portions felt closer to a meal. The decor had a sort of British feel to it but still was distinctly Japanese. Look up Izakaya, this was the type of place that we went to.
I worked the Great Lakes for a while but never tried going salty and regret it.
thank you, Yuri!!! On Ice for introducing me to this recipe
Yes this is why I’m here I’m going to make it for my family
haha same lol
Yes
@Rayan Rizwan same
The anime made me want some!
About 20 years ago I was working at a Japanese factory for a few weeks and met this guy named Toshi. One day he asked me if I could help him move. I didn't know him very well but thought it wouldn't hurt to make a friend and maybe he didn't have anyone else to ask so I agreed. I showed up early saturday morning and he made a pork dish similar to this. It was delicious and I'll never forget it.
Nice story. A great way to repay a friend- a memorable home cooked meal!
this channel to me is like meditation with cooking going on , this guy calms the world , peace
He and Marion's channel are two of my favourite cooking channels! Always easy, informative and at the same time exciting!
WOW!!! Amazing!!! -Insert Viktor happy face here-
And I read that in his voice.
I'm half Japanese, but am not a big fan of Katsudon, although everyone in my family loves it. I currently take care of my mother who is Japanese and has Alzheimer's, and doesn't remember a lot of recipes, so when I make Katsudon for here, I always have to look up the recipe. This by far has been the closest and, as someone said earlier, your voice is very calming. I do make quite a bit of Japanese food, but mostly the stuff I like. LOL Thank you, I'm going to try this recipe tonight with the exception of making my own dashi. :)
So this is what Midorya's simping for.😀👌
Hello
I know that midoriya loves katsudon but I tried it and now I want to learn how to make it 😂
Lmfao I came because of Midoriya
Yeah i was searching for that one
@@me-jv3um lol same
Other YT chefs : "Left hand wet hand, dry hand right hand."
Adam _Uses a skewer_
Genius!
This calming atmosphere is so perfect
This has been a staple with my family growing up. My mother made this differently, sautéing the onions and sauce together in the pan, adding the tonkatsu to the rice bowl, covering with the onions and sauce, then cracking the egg into the bowl directly. All ingredients would be steaming hot. She would then cover each bowl with a tightly fitting lid and let the egg steam in the bowl for a few minutes. Uncover, garnish, and serve. This brings back memories of time spend around a dinner table with family. Very nice recipe.
im gonna cry the cinematography and sound design make his recipe video into something so soothing
The Bob Ross of japanese cookery :) love the recipes, approach. thanks!
This is the only katsudon recipe I've ever followed and it's so perfect I keep coming back to it
Adam thanks a lot for your amazing videos! Not only are they visually and audibly extremely well done, somtimes even relaxing to watch, but they also really transport the beauty of japanese kitchen very well. I love asian food, but somehow never found access to japanese cuisine, it always felt like "too much fish and algae", until I started watching your videos, and they opened up a whole ne world of japanese cooking I somehow didn't notice before. Thanks a lot for that!
I've prepared this now on a few occasions and it's slowly becoming one of my parents' favourite dishes.
Perfect way to use up my leftover tonkatsu! It makes sense that Japanese textural preferences would be different than westerns ones because Japan was closed off from the world, in a culinary vacuum, for hundreds of years. Looking forward to trying this!
Katsudon is my daughter's and my favorite dish from Japan. I was stationed there for several years and my daughter and I would stop at a take-away place that carried katsudon and get some to go.
Its amazing how clean his cooking area stays while putting a breading on something
The first time I was stationed in Japan, I went off base by myself looking for lunch. Katsudon was the first thing I ate. Can’t wait to make this.
Deku's Favorite Meal! I will be making this tonight.
Edit: I made it and it was oh so delicious 😋. I can see why Deku loves it. I also made the chicken version and it was also amazing!
first comment i saw MHA related lol,thats why i am here XD
SAME
Incredible video. Very instructional. Very thorough. And you can tell this is a professional seasoned chef. Makes a complicated looking dish turn into an easy cuisine.
The cutlet deep frying sounds like rain falling, and it all looks perfect. Zen cooking.
This channel makes a peaceful vibe of cooking
"Not so popular outside of Japan." This man has not taken the YOI fandom into consideration. We are everywhere,,,, in the ice rinks,,, at the onsens,,,, in your basements and stuffing our faces with Kutsudon...
preach
Preach
Me and a friend finished YoI last night and I made katsudon for the first time to mark the event ❤️
I feel like an idiot, this was a favorite dish of mine but I somehow mistook Katsudon as Tonkatsu in the last year or so and couldnt figure out why it was never the same when ordering Tonkatsu.
Apollo lmao
😂😂😂😂
I just watched his rice video and in the middle of watching, I got the curiosity on how to make katsudon and I'm very pleased to see him again :)
Kastudon is always the first dish I seek out whenever I go to Japan! Total Japanese comfort food!
That looks so good! Had this dish for the first time recently and it was fantastic. Thought the soggyness might be weird but it works with the chewy rice and silky eggs.
I myself don't like my cutlets soggy, so I put my cutlets onto the top of rice in the bowl, and pour the egg liquid over.
never saw japanese cuisine explained like this before.. awesome
I like him explaining almost everything why he does.
One of my favourite dishes of all time! Thank you so much for this video, gonna make this tomorrow!
This recipe rocks. I've been wanting to make this dish for decades. After many false starts, yours works. My only failing? The pork cutlet was a bit too thick. I can fix that. I knew this was the right path while putting the dashi together. The aroma took me right back to Japan. Thanks for sharing.
Literally just asked for this video the other day, and here it is. What a boss :) Katsudon is by far my favorite Japanese food (and favorite dish out of any, period).
made this and couldn’t believe how good it was
I don't know if they use something similar in Japan as they do in Korea, but I think one fun thing you could do with this dish is preheat the rice in a 돌솥 (stone bowl) brushed down with a little oil while the katsu and toppings are steaming. Just enough to give the rice some nice caramelization on the bottom.
That is a totally different dish. Bibimbap/bibimpap is the name. I am not sure it works in this dish.
@@atsukorichards1675 I'm very aware of what bibimbap is. Changing the bowl doesnt suddenly turn katsudon into bibimbap.
I made katsudon in my stone bowl the other week and it was delicious.
@@PiroMunkie so you have O-koge (burn) at the bottom of the bowl? Well, that is tempting itself. You can enjoy two things in one dish.
I was reading a story on reddit about a girl who loved Katsudon and the man who always made it for her, her best friend and her roommate. She loved every single time that he made Katsudon and I had no idea what Katsudon was so I searched it up and saw this and now I might actually try to make it since it looks delicious
Love the Fish Suace ‘s Solution!! Brilliant!! 👍🏼👏🏼
Great choice in music, and ty for showing me a dish I never knew existed! You are a wonderful chef
I've had katsudon a couple times at a local japanese restaurant, it's super good. Adam's right, it's not super soggy and weird textured, it's about half soggy, but with deliciousness and some is still a bit crispy.
I usually simmer my onions in the sauce over low while the rice (made with dashi stock instead of water) cooks in the rice cooker. makes them really soft but that's how I like em, then when the pork is fried to just a little under done I place them over the onions, top it with a lightly beaten egg (no more than 3 stirs with a fork) and simmer on high for 1 min. Keeps the crunchy texture longer so it doesn't go soggy halfway into the meal.
If I'm able I top it with sweet mayo and eel sauce, which cranks it from a 10/10 to a 15/10
I don't like my cutlets soggy, so I put mine right on top of rice and pour the egg liquid over. It depends on how you like it.
I don't like my cutlets soggy, so I put mine right on top of rice and pour the egg liquid over. It depends on how you like it.
Hi Adam.
I'm sitting here drinking a Red Stripe or 2 in the cold UK, and I could just now eat a Chicken Katsudon after watching this.
Your food is simply amazing. Your demonstrations are so easy to follow. I love cooking Japanese food, and your videos really help me learn more.
Thank you so much Adam for all your hard work.
Shaun, Nottingham, UK :)
Katsudon is pork. The chicken variation is Oyakodon.
I enjoyed watching him cook and enjoyed his voice and conversation....
As a Vietnamese living in Japan, thanks so much for your cheat tip!
this video is not like the aesthetic ones but its kind of *almost* aesthetic, its so calming
I’m Japanese and this has always been my favorite meal ! ❤️
I've been doing that water and fish sauce thing for years to make the taste of the fish sauce mild and I didn't know that it's actually a cheat for dashi.
You can also use men-tsuyu plus water for the sauce, perhaps adding just a little more mirin for sweetness. I love how perfectly done your egg is. Sometimes when we had “de-mai” the eggs would not be done at all, and just mush, but yours are done perfectly…cooked but not overcooked.
While I was in Japan, a friend of mine asked me to find a dish that this parents, who were visiting the country at the time, would eat. I was told that they weren't very adventurous eaters, but they still wanted to try something quintessentially Japanese, so after thinking for a long time, I took them to a place that served katsudon. I was worried that the unfamiliar "semi-cooked" texture of the egg might put them off, but they were blown away and ate absolutely all of it. Wonderful dish.
So simple but so elegant.
This guy makes japanese cooking easy!
I was waiting for this one! Katsudon is my favourite!
I had this in Okinawa when I was teaching there. They added green peppers and bean sprouts (moyashi) to the vegetables. One of the students recommended it to me when we went to grab lunch from a local vendor. After that, I was having it twice a week for lunch.
Hello fellow Yuri on ice fans 👋
My favorite Japanese dish, with side order of gyoza plus miso soup
I've generally shy from pork... But watching you make tonkatsu it has really roused my confidence in being able to treat the meat with the respect I want to give it.
Really loving this non-series and the way you cut through some of the more mysterious little bits that are hard to get straight answers for (especially from an Australian perspective).
My roommate and I made this for dinner and it was fantastic, thank you man.
The cheat broth totally works and it tasted just as good as our favorite place to get Katsudon
the moments from 1:15 on are so chill yet so epic due to the music
After having made it according to this recipe, I'm never paying $13-16 for this in a restaurant ever again. So delicious and easy!
Excuse me while I piece my mind together after it's been blown by that Dashi cheat. That is just *chefs kiss*
I need to learn how to cook this so when I shift to BNHA I can cook this for my husband, Midoriya 😌
Slxkodoc same
The cringe in this physically punched me in the gut
Really looking forward to making this soon. Thanks a lot Adam!
This is one of the most aesthetically pleasing cooking videos I have ever seen. How come I only found this channel now? Subscribing immediately)
Thanks Adam. I've always wanted to learn how to make this. It always looks so delicious on the Japanese food channels.
Literally cried when I watched this video! This is what I have spent months looking for! Spent a few weeks in Japan and fell in love with their pork cutlets. Not something you can easily find in the States. :( Defiantly will try this at home!
Actually it's easy to find in the States. Most Japanese restaurants seem to just offer Tonkatsu but plenty have Katsudon too, and it is easy to make at home. With a thicker cutlet I recommend pounding it out which will help tenderize it. Be sure not to overcook it or it will be dried out. Thinner pork cooks very quickly at 350º.
I had to subscribe. You made this look like art, and I can see the passion you have. Amazing.
Imma send this recipe to yuri, so he can make it for victor
When I saw this in yoi,i really wanted to try itttgt
Loved this dish in Japan, never realized it was this easy to actually make. Big thanks bro ✌️
This was an absolutely gorgeous recipe and wonderfully executed. Bravo indeed. I'm a huge ramen fan and found your ramen school amazingly simple and instructive. You are a great artist my friend.
It looks amazing and I love your calm voice. I certainly watch more of your videos!
I always thought its complicated, but now I see it's actually very easy!
Omg, your cooking skills are awesome. Also the explanation is so on point. Top content!!! Love it!
I always end up making oyakodob beacause my tonkatsu is always a bit chewy. But with your tips I will definitely have to try it again I really loved this dish when I was in Japan.
This guy has such a friendly face and soothing voice
Yum this is my favourite food
I like that you make it more like a omelet so it doesn’t feel out people who aren’t used to gooey raw egg
Everytime your intro starts playing I think its the hannah montanna opening. Every single time. I just never learn
Thank you! Love your presentation of it and the dashi cheat is a major plus!!!
This video is so pleasant, I like the soft music and instruction
Really amazing tips here and there that make a huge difference and big help with preparing this like the pros. Thank you!
With Katsudon you cant-go-wrong!
Thanks so much. This recipe is super easy and the best part is it’s really yummy. I make this all the time now 👍
I open RUclips to watch something whilst making Chilli Oil inspired by you and you post a new video. 😂
I've always wanted to try Katsudon. I don't live anywhere near Japan ( I'm in the us ) but it's always looked so scrumptious like, yes I will eat that entire bowl even if I haven't had it before please please 🙏🙏🙏
Wow i’m craving for this one now ;(
I always want him to take a bite at the end...
Me too!!
Me too. I was curious if it's still crispy because when he covered the pan the steam might have softened the pork breading
I was shouting at my computer at the end: "EAT IT!"
this has got to be the best soul food I ever put in my mouth.
He's great because he doesn't taste his own food in the end pretending how awesome/delicious it is. Although I'm sure it is.
right?! people talk about chewing/crunch sounds being soothing but they honestly creep me out big time, they really bother me. Then on top of that, what are people supposed to do? Take a bite and be like "okay, this was underwhelming, I guess this turned out pretty meh." its just unnecessary, you're not gonna bad mouth your own video, and it can't be tasted until we cook it at home, so I like seeing the results without the "ending"
lmao. i watched a video of this guy who cooked his own food and later complimented on the doneness of the meat.
The visual details are wonderful
Enjoying the channel
Been curious about this dish for a while now (I can't find the real deal locally), and it looks so much easier to make than I expected, so I may have to give it a go! Thanks Adam!
This is my new favourite show 😋
Beautifully done.
Thank you so much I’ve been wanting to try and make this but didn’t have dashi this is just what I needed
Brraahhh this is heavenly!
Please do eat it too and show. We can't, you can
omg your cheat Dashi is such a good idea. You should make an entire video of those little incidental tips!
great instruction and workaround, excellent production.
Unintentional ASMR alert! Now I am calm, tranquil . . . . and hungry.
I loved your Dashi cheat! Such a well made video too
Commenting so this video goes around :)
It looks absolutely delicious. Wish there was a good way to procure the crumbs and mirin in Canada.
I would absolutely love to try my hand at making Katsudon and Tonkatsu.
🎶🎶🎶AMAZON🎶🎶🎶
It looks great! I just wish we got a shot of the dish being eaten. Something about seeing food being eaten just puts you there and makes you want it yourself, know what I mean?