Chicken Katsu Recipe: ua-cam.com/video/3Te1MTJd1e4/v-deo.html Dashi Recipe: ua-cam.com/video/92tSuuKkOis/v-deo.html How to make Japanese Rice: ua-cam.com/video/taq88zwVRaA/v-deo.html
Thanks for pronouncing Japanese ingredients it make me mad when everyone on the food channel like Bobby flat say “painko” or “sa-key” thinking they are so clever. I made your other chicken don recipe and loved it.
This is my son’s favorite meal, and it was his introduction to Japanese food when he was a toddler. He even loves the soft onions because of their texture and the way they soak up the dashi stock. He can make this on his own now, aside from the original frying step. And I agree, become friends with someone who keeps chickens or find a CSA that includes eggs, because deliciously runny and creamy eggs are one of the best parts of katsudon, in my opinion, especially when they are eaten with fresh hot rice.
Wow, that's great that he's cooking from a young age. I think learning about food and nutrition is an important life skill that's not really taught in schools, and going hands on is the best way to do it. Thanks for sharing😀
Hi, katsudon is my favorite! Even with fish or pork. But i.looked into your video just to see if there were still new ideas. Well, thanks for.your dashi information.
Don't know but for a long time recently, I've been having an extra lust for Katsudon. I've always had a wish to eat it but recently that wish just has gone to a different level. There's no Japanese Restaurant near me so I can't go and eat too. And just when I thought to just see the recipe and make it and eat it, I just got the best video here. Thanks mate. Hope I can make this perfectly and enjoy, that's a long time dream for me. And oneday, I wish to go to Japan as well to eat the original Katsudon which Japanese make the best. Thanks for the recipe 😉
Nice video..i really wanna try to make this, although finding sake in my country is a bit hard. But it looks like it will be good either way even without alcohol.
Thanks! The sake is added for the glutamates it contains (a natural byproduct of the breakdown of protein in the rice during fermentation), not for the alcohol. The alcohol is burned off while boiling. It won't have quite as much umami without it, but you can substitute water if can't find it.
I've done it!! But not as good as my expectation , didn't know making katsu were not that simple 😔 need to learn more about cooking. Gonna try to make your tempura mushroom next👍👍
Finally found quality Chicken Katsudon! Positive personality is on point! Thank you so much! Just subscribed and looking forward to more of your content! :D
Thanks! The sake is added because it contains glutamate, which is a natural byproduct of the fermentation of rice. Along with the dashi, this gives the sauce umami. The alcohol is boiled off while cooking. If you're not able to find it where you live, you can substitute some extra dashi in it's place.
I truly love how you help us make everything from scratch especially since we can't access Japanese ingredients! I'm going to give this a try today or tomorrow (I just need to buy soy sauce). I only have one question, can I use something else instead of sake? any recommendations? because I can't get any here, alcohol is illegal in my country, sadly.
Thanks! Sake is added to Japanese food to add amino acids to the food (which increases the taste of umami). You can learn more about it in this video: ua-cam.com/video/C2p6MN4EVeA/v-deo.html Since this recipe contains dashi, you can increase the amount of dashi which also contains a lot of amino acids. For dishes that don't contain dashi, you'll need to find another way to add extra amino acids (such as using a small amount of MSG), or the dish is going to taste flat.
I used Kayanoya dashi packs for this as for the sake, it's from a small brewery you're unlikely to find outside of Japan. Any sake intended for drinking will work (don't use a "cooking" sake). You can learn more about sake and it's use in Japanese cuisine here: ua-cam.com/video/C2p6MN4EVeA/v-deo.html
Hi Konineeka, for this recipe, it is not essential, but it does make a big difference in the taste of the dish. Go watch this video for more information on why sake is added to Japanese food: ua-cam.com/video/C2p6MN4EVeA/v-deo.html
Hi Jina, sake is added for both umami and aroma. You can get the umami from other sources (such as by adding more dashi), but the aroma is unique to sake.
Hi Melinda, please go and watch this video: ua-cam.com/video/C2p6MN4EVeA/v-deo.html it explains why sake is used in Japanese food and what makes it unique.
Thanks Mirairu chan, the dashi is the base for the sauce, so substituting it with something else would be like making chicken soup without the chicken stock. You could use a different stock (such as chicken or vegetable), but it will taste totally different. As for the sake, its there to add umami to the sauce. Without it your sauce will taste flatter, but as long as you have the dashi it will still be okay.
Hi Elle, I've never tested it with filipino soy sauce, but Japanese soy sauce generally tends to be be thinner and have a milder flavor than most asian soy sauces. Also different soy sauces have different levels of salinity so if you use something other than Kikkoman, I can't guarantee it will taste right.
Japanese soy sauce comes in two main variants (dark and light). Which one you use depends on the region of Japan you're in and they can be used interchangeably, but unless otherwise specified, anytime I call for "soy sauce" it's for Japanese dark soy sauce. If you chose to substitute for Japanese light soy sauce (usukuchi shoyu) be aware that it has a slightly higher salt content so you may need to cut back on the soy sauce slightly. Also, Japanese dark soy sauce is not the same thing as Chinese dark soy sauce. If you only have Chinese-style soy sauce available near you Japanese dark soy sauce is closer to Chinese light soy sauce (though still quite different in taste).
Im not really a fan of runny eggs and i've never tried eggs with rice and chicken before, im not a picky eater but when i tried korean dishes for example i wasn't a fan of them (im arab) but i really want to try this im open to trying different foods and cuisines so i was just wondering what it tastes like ?
Cooking is about having the flexibility to make food the way you enjoy it, so if you like your eggs well done, then cook them through all the way. As for the way this taste, I'm not really sure how to explain it to you if you haven't had much Japanese food. Japanese food uses much less spices and seasonings than Korean food so it has a simpler taste. It's not better or worse, just different.
Thanks ror! I feel like most people aren't enthusiastic enough about what they do for a living (I've been there myself). It took me a while, but thankfully I've found a line of work that I actually enjoy doing. If you don't feel that way about what you do, maybe it's time to think about something new? Anyway I hope you enjoy this, it's one of my favorite meals for lunch!
This is a subjective thing. I like just enough sauce to be able to season the rice below, but not enough to make it soggy. For me, this is the right balance. You're welcome to add more dashi if you like.
Hi Augie, I'm sorry to hear your chicken burned. Different setups are going to yield different results, so the times are only given as guidelines. When cooking you always want to make decisions based on what you're you're seeing. The goal with frying the chicken here is to get it golden brown on the outside without cooking the chicken all the way through as it will continue to cook in the broth after it has been fried.
Hi Steven, welcome to the channel. Sorry to hear you are offended by my hands and tone. I can't do much about the size of my hands, but regarding the pacing and tone, I have a lot of non-native english speakers watching my videos and the feedback I've gotten is that it helps when I speak slowly and enunciate clearly. If you are a native speaker and it's too slow for your tastes, you can use the controls in youtube to speed the video up.
Chicken Katsu Recipe: ua-cam.com/video/3Te1MTJd1e4/v-deo.html Dashi Recipe: ua-cam.com/video/92tSuuKkOis/v-deo.html How to make Japanese Rice: ua-cam.com/video/taq88zwVRaA/v-deo.html
Peopel in comment be like - i came here cause of anime ( izuku likes katsudon)
Me be like - i came here cause i am hungry and i love Japanese food
Good reason to be here 😆 Thanks for dropping by!
lol i came to try to make it cuz izuku likes it
Deku likes this dish.
I decided to make this for him
😆 So I've heard
Yeah.
Thanks for pronouncing Japanese ingredients it make me mad when everyone on the food channel like Bobby flat say “painko” or “sa-key” thinking they are so clever. I made your other chicken don recipe and loved it.
😆 You're welcome! I'm still adding a slight gaijin accent to the pronunciation of these to make it a little easier for English speakers to understand.
I tried to find this video so many times to say, you guys really need to try this. It's sooooo good.
This is my son’s favorite meal, and it was his introduction to Japanese food when he was a toddler. He even loves the soft onions because of their texture and the way they soak up the dashi stock. He can make this on his own now, aside from the original frying step.
And I agree, become friends with someone who keeps chickens or find a CSA that includes eggs, because deliciously runny and creamy eggs are one of the best parts of katsudon, in my opinion, especially when they are eaten with fresh hot rice.
Wow, that's great that he's cooking from a young age. I think learning about food and nutrition is an important life skill that's not really taught in schools, and going hands on is the best way to do it. Thanks for sharing😀
Are you inko midoriya ma'am-
I-inko..?
Huh
so us izuku stans just all in the comments huh LMAOO
Hi, katsudon is my favorite! Even with fish or pork. But i.looked into your video just to see if there were still new ideas. Well, thanks for.your dashi information.
You're welcome Judy! Glad I could show you something new. Dashi is a building block of Japanese cuisine and it shows up in a lot of places.
i am going to take this challenge - going to try ! thanks
I hope you enjoy it Philip! I'm always here to help if you need it😉
My mouth is getting wattery while im watching this chicken katsuodon, i love all japanese food ...
😄I can relate
Would always get this on the mountain before heading to work, miss Japan, but at least I can still taste it 😃
Thanks for sharing! I hope this is able to bring some of those good memories back.
I came here after knowing that Izuku likes this dish.
Hahahah same
Lol same
S a m e t h o
ödğfmeğdkwğdkpd same -
Same...😅👍🏻
I just remembered izuku he likes this dish 😭🥺❤️
Same xD
hi
@@seagullsdonthavebuttholes
Hello !
@@Kokkyy how ya doing today
@@seagullsdonthavebuttholes
I’m fine thank u. How about u
This was my ultimate comfort food after a busy day the time I was working in Tokyo. Chicken katsudon over pork katsudon any day!
I'm a convert. I think chicken (thighs) tends to hold up better to being cooked twice than pork (which can get dried out).
I'm going to cook this for my birthday breakfast still finding other japanese food to add for my other meals haha
Wow that'll be quite a breakfast! Maybe Japanese curry for dinner? ua-cam.com/video/_0yTwf3eJAA/v-deo.html
You made me hungry 🤤 [Mouth-watering] Delicious 😋food's 🍲 Congratulations 👏
Thanks Aruna, hope you give this a try sometime😉
I'm from Brazil, Pará State, I just wanna say thank you for this amazing dish, me and my wife loved it. It's easy to cook and delicious!!!! 😋😋😋😋
You're welcome Douglas! Welcome to the channel😀
Just awesome and easiest food I've ever seen....by the way looks very delicious.....
Thanks!
@@NoRecipes most welcome
Besides Japanese curry, this is my favorite Japanese dish.
Awesome! I have a ton of other Japanese recipes on here as well, so I hope you find new dishes you'll enjoy!
Outstanding!!! Thank you again!!!
You're welcome!
Hi marc, i made this for our dinner! Rwally satisfying meal! My favorite.bowl!
Hi Judy, I'm so glad to hear you enjoyed this! Thanks for letting me know😊
I SHALL EAT DEKU'S FAV MEAL! THANK YOU FOR THE RECIPE! ARIGATO! :) yes yes i am an anime weeb but i love mha/bnha so.. DONT JUDGE MEH
You’re like 11 aren’t you
@@ajojosreference3085 lmao-
I made today and just finished eating. It was so oishi.... We ate with Tofu rice. It was Matching too and healthy 😋😋😋
Hi Nisansala, I'm so glad to hear that you enjoyed this! Thanks for taking the time to let me know!
Don't know but for a long time recently, I've been having an extra lust for Katsudon. I've always had a wish to eat it but recently that wish just has gone to a different level. There's no Japanese Restaurant near me so I can't go and eat too. And just when I thought to just see the recipe and make it and eat it, I just got the best video here. Thanks mate. Hope I can make this perfectly and enjoy, that's a long time dream for me. And oneday, I wish to go to Japan as well to eat the original Katsudon which Japanese make the best. Thanks for the recipe 😉
Thanks for the kind words. I'm happy to hear this video has been helpful and I hope it's able to help you make the katsudon you've been craving!
I couldnt find this video for the longest time after trying it a year ago glad i found it 😅
Welcome back 😉
you're my new favorite cooking channel.
Aww thanks 😊 Welcome to the channel!
Izuku loves this.
I had seen this dish before but didn't know its name. Thanks to Izuku lol
Welcome! It's a popular comfort food here in Japan.
Just made this with slight variations and it was amazing
I'm glad to hear you enjoyed it Caleb!
I'm going to try this 🙂
I hope you enjoy it 😀
I literally crying, hungry because your word 😭 glad to find this chanel !
Welcome to the channel! I hope you're able to try making this soon 😉
thank you so much for this, looking delicious plus nicely presenting
You're welcome Dilkushi! Thanks so much for dropping such a nice note!
i’ve been looking for a trustworthy recipe for this for a while. now i finally have one. thank you!!!!
You're welcome Tyler! I hope you enjoy it!
By watching this video I remember kacchan and deku🥰
I love this dish
Thanks!
@@NoRecipes np
Katsudon always reminds me of Yuri and Viktor... 🥺🥺🥺
Nice video..i really wanna try to make this, although finding sake in my country is a bit hard. But it looks like it will be good either way even without alcohol.
Thanks! The sake is added for the glutamates it contains (a natural byproduct of the breakdown of protein in the rice during fermentation), not for the alcohol. The alcohol is burned off while boiling. It won't have quite as much umami without it, but you can substitute water if can't find it.
I've done it!! But not as good as my expectation , didn't know making katsu were not that simple 😔 need to learn more about cooking. Gonna try to make your tempura mushroom next👍👍
@@salmanmfa4497 I'm sorry to hear it didn't turn out how you expected. Can you tell me a little more? Perhaps I can give you some times for next time.
You deserve a lot of subscribers. The quality of the whole video is Amazing!
Thank you!
I will cook this one also, i love the way you cook it very easy way, and this is really my fave
Thanks! I hope you enjoy it!
Made this today! Added a little bit of mirin and it tasted so good 😩
Great idea Janine, I'm happy to hear you enjoyed this!
Made it and it is super tasty and easy to make. Def following you for more cool stuff
Glad you enjoyed it, welcome to the channel!
Made this just now and it was great!
Glad to hear you enjoyed it Paula!
Whats the name of the red stuff in the small bowl which is there as a side
It’s red pickled ginger (benishoga).
Hiii im planning on making this today! I was wondering if you used regular white rice?
Sorry for the slow response, yes this is made with regular Japanese short-grain rice.
@@NoRecipes thank you!
Izuku's Favorite Dish :D
Looks yum going to try
Hope you enjoy it!
Finally found quality Chicken Katsudon! Positive personality is on point! Thank you so much! Just subscribed and looking forward to more of your content! :D
Thanks, and welcome to the channel John Carlo!
Hi have a wonderful day and thanks for the recipe.🙏
You too! I hope you'll be able to join the premier!
Nice and mouth watering dish! I love the editing of the video as well
Thanks! The sake is added because it contains glutamate, which is a natural byproduct of the fermentation of rice. Along with the dashi, this gives the sauce umami. The alcohol is boiled off while cooking. If you're not able to find it where you live, you can substitute some extra dashi in it's place.
@@NoRecipes okay, thank you!
I truly love how you help us make everything from scratch especially since we can't access Japanese ingredients! I'm going to give this a try today or tomorrow (I just need to buy soy sauce).
I only have one question, can I use something else instead of sake? any recommendations? because I can't get any here, alcohol is illegal in my country, sadly.
Thanks! Sake is added to Japanese food to add amino acids to the food (which increases the taste of umami). You can learn more about it in this video: ua-cam.com/video/C2p6MN4EVeA/v-deo.html Since this recipe contains dashi, you can increase the amount of dashi which also contains a lot of amino acids. For dishes that don't contain dashi, you'll need to find another way to add extra amino acids (such as using a small amount of MSG), or the dish is going to taste flat.
Cool
Waiting patiently for this to premiere. Looks like tomorrow evenings meal for me and my fiancee
Thanks Tinks, see you soon!
Hi can write down the brand of the sake and sadhu what brand should I use thanks a lot
I used Kayanoya dashi packs for this as for the sake, it's from a small brewery you're unlikely to find outside of Japan. Any sake intended for drinking will work (don't use a "cooking" sake). You can learn more about sake and it's use in Japanese cuisine here: ua-cam.com/video/C2p6MN4EVeA/v-deo.html
is sake compulsory?
Hi Konineeka, for this recipe, it is not essential, but it does make a big difference in the taste of the dish. Go watch this video for more information on why sake is added to Japanese food: ua-cam.com/video/C2p6MN4EVeA/v-deo.html
definitely try the recipe. thank you !!!
You're welcome Sarah, I hope you enjoy it!
one of my favorite japanese food yummy 😋😋
It's one of mine as well😁
@@NoRecipes yes because very delicious 😋
This looks so delicious. But I don’t have sake unfortunately :( wonder what I can replace it with
Hi Jina, sake is added for both umami and aroma. You can get the umami from other sources (such as by adding more dashi), but the aroma is unique to sake.
what if i dont have sake? what can i substitute that with?
Hi Melinda, please go and watch this video: ua-cam.com/video/C2p6MN4EVeA/v-deo.html it explains why sake is used in Japanese food and what makes it unique.
dammed I'm drooling
Thanks! Hope you try it out!
hey! loved ur recipe, gonna try it later. is there any substitute for dashi and the sake though?
Thanks Mirairu chan, the dashi is the base for the sauce, so substituting it with something else would be like making chicken soup without the chicken stock. You could use a different stock (such as chicken or vegetable), but it will taste totally different. As for the sake, its there to add umami to the sauce. Without it your sauce will taste flatter, but as long as you have the dashi it will still be okay.
@@NoRecipes okay, i see. that's really interesting. I'll try to get it then. thank u so much for answering my question ❤️
Mast
i am so going to cook that. thanks for the recipe!
You're welcome, I hope you enjoy it!
I am from Philippines.. do I need to use kikoman soysauce or I can use Philippine soy sauce ? Thank you
Hi Elle, I've never tested it with filipino soy sauce, but Japanese soy sauce generally tends to be be thinner and have a milder flavor than most asian soy sauces. Also different soy sauces have different levels of salinity so if you use something other than Kikkoman, I can't guarantee it will taste right.
Can you make the Katsudon Hijikata special?
Hi Kris, 😆 I think it's basically Tonkatsu on a bowl of rice, topped with an entire bottle of Kewpie mayonnaise.
No Recipes I was joking
Which version of Soy sauce do you use?
Japanese soy sauce comes in two main variants (dark and light). Which one you use depends on the region of Japan you're in and they can be used interchangeably, but unless otherwise specified, anytime I call for "soy sauce" it's for Japanese dark soy sauce. If you chose to substitute for Japanese light soy sauce (usukuchi shoyu) be aware that it has a slightly higher salt content so you may need to cut back on the soy sauce slightly. Also, Japanese dark soy sauce is not the same thing as Chinese dark soy sauce. If you only have Chinese-style soy sauce available near you Japanese dark soy sauce is closer to Chinese light soy sauce (though still quite different in taste).
Pinakamasayang chef na nakita ko. 🤣
That's because I don't work in a restaurant 😆
So the chicken isn't supposed to stay crispy? Or am i doing it wrong?
Hi Ashankura, the panko absorbs the seasoning and stock so it will not stay crispy. This is how it is supposed to be.
Mha forver
I was looking for this recipe so I can learn how to cook katsudon, who is everyone talking about in the comment section
ok now I don’t have to rely on mom and lunch hero
😆 hope you enjoy it!
Wow most of us are here because Izuku like this dish btw i am here for the same reason 🙂
Pssst I always added some spinach so I can lie to myself that this is a total healthy meal....also add a drizzle of chili oil for some kick 🤣🤣
Hahaha! Love the way you think😆
Thank you, this looks delicious.
You're welcome Frank!
OMG I'm drooling...
😀
Im not really a fan of runny eggs and i've never tried eggs with rice and chicken before, im not a picky eater but when i tried korean dishes for example i wasn't a fan of them (im arab) but i really want to try this im open to trying different foods and cuisines so i was just wondering what it tastes like ?
Cooking is about having the flexibility to make food the way you enjoy it, so if you like your eggs well done, then cook them through all the way. As for the way this taste, I'm not really sure how to explain it to you if you haven't had much Japanese food. Japanese food uses much less spices and seasonings than Korean food so it has a simpler taste. It's not better or worse, just different.
@@NoRecipes thank you so much as soon as i try it i'll let you know ☺️
Why is your oil red?
It's rice bran oil. Not really red, but kind of a orangish yellow color.
This dude way to enthusiastic
Or maybe I’m just not enthusiastic enough, either way I love ur content bro keep doin u, I’ll be trying ur recipe tonight, love from aus x ❤️
Thanks ror! I feel like most people aren't enthusiastic enough about what they do for a living (I've been there myself). It took me a while, but thankfully I've found a line of work that I actually enjoy doing. If you don't feel that way about what you do, maybe it's time to think about something new? Anyway I hope you enjoy this, it's one of my favorite meals for lunch!
@@NoRecipes yea it was pretty good cheers
I am here because of Izuku-
Welcome!
looked like you could have used a tad more broth in the ratio.
This is a subjective thing. I like just enough sauce to be able to season the rice below, but not enough to make it soggy. For me, this is the right balance. You're welcome to add more dashi if you like.
Came here after watching Yuri On Ice 😆😆 anyone else??
Welcome! Hope this was able to give you a little more context behind the dish😉
Came here after Sadou Maou
You sound like the TV guy South Park is always making fun of
😆
Your channel name lied to me.
You can read more about the name here norecipes.com/faqs/ but TLDR; it’s because I teach you the techniques you need to learn to cook without recipes.
I came here through anime 😅😅
Welcome Tia!
Who's this izuku guy
Izuku is the main character in an anime called My Hero Academia or Boku No Hero Academia (He LOVES katsudon)
he's smiling so much it hurts his face like an intense exercise
It's a good exercise 😉 www.psychologicalscience.org/news/releases/smiling-facilitates-stress-recovery.html
What is your nationality
Hi Suresh, I'm based in Japan.
Cooking the katsu at 350 F for 4 minutes will just burn the chicken
Hi Augie, I'm sorry to hear your chicken burned. Different setups are going to yield different results, so the times are only given as guidelines. When cooking you always want to make decisions based on what you're you're seeing. The goal with frying the chicken here is to get it golden brown on the outside without cooking the chicken all the way through as it will continue to cook in the broth after it has been fried.
This is the first video I've watched on this channel. His hands are tiny and I hate the slow condensing tone.
Hi Steven, welcome to the channel. Sorry to hear you are offended by my hands and tone. I can't do much about the size of my hands, but regarding the pacing and tone, I have a lot of non-native english speakers watching my videos and the feedback I've gotten is that it helps when I speak slowly and enunciate clearly. If you are a native speaker and it's too slow for your tastes, you can use the controls in youtube to speed the video up.
Turn the animation and corny down
Feel free to start your own cooking channel and then you can do it how you like it 😉
@ReacttotheK 's Umu sent me here
thank tou so much for this great recipe.cant wait to make it.
You're welcome Athena, I hope you enjoy it!