Make Perfect KATSUDON at Home | Authentic Japanese Recipe
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- Опубліковано 26 чер 2024
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Hey guys! Today I want to show you a dish I really love, KATSUDON - delicious egg and crispy pork tonkatsu over rice!
I’ll show you how to fry your own tonkatsu and make the sauce for the katsudon in this video! Give it a try yourselves too!
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🐦Twitter: / champryosuke
📷Instagram: / champsjapanesekitchen
00:00 Intro
00:27 A word from Tippsy Sake!
00:56 Preparing the Pork
01:45 Breading the Pork
02:48 Frying the Tonkatsu
04:32 Preparing the Vegetables
04:57 Preparing the Katsudon Sauce Base
05:30 Putting Everything Together
08:14 Let’s Eat!
Ingredients (per serving)
- 1 inch thick pork shoulder slice
- flour (around 3 tbsp)
- 1 beaten egg
- panko (enough to cover the pork)
(alternatively you can use 2 tsp water and 1 tsp cooking oil to make a batter for your tonkatsu)
- Oil for frying (I used rice oil)
- ¼ Onion
- Green Onion (Japanese Negi - about an inch)
- Mitsuba (Japanese Parsley - this is optional though!)
Sauce Base:
- 1 tbsp cooking sake
- 1 tbsp mirin
- 1 tbsp soy sauce
- 4 tsp dashi
(which you can see how to make here: • PERFECT Japanese Omele... )
- 1 beaten egg
How to Make:
- Start by tenderizing your pork by adding shallow cuts along where the meat attaches to the fat - use a tenderizing hammer or similar gadget to make small holes in the pork (or a fork) - this will prevent your tonkatsu from curling up
- Then season your pork on both sides with salt and pepper
- Once seasoned, coat in flour - wipe off the excess, dip in a beaten egg and then cover in panko - press down firmly to make sure all the pork is covered
- Heat a pot or frying pan with cooking oil (I used rice oil) - enough to cover the meat. Once the oil reaches 160°C or 320°F add your pork - try not to move the pork around too much or the breading may fall apart.
- Cook for around 3 minutes or until golden brown, try to keep the temperature around the same while frying, then flip the pork and fry again for another 3 minutes
- Once the katsu is nice and golden brown take out and let rest on a rack - place the tonkatsu standing so the fat drips off
- While the katsu is resting, prepare ¼ of an onion into slices and optionally thinly slice some negi green onion and mitsuba (japanese parsley)
- Then in a pan, add the cooking sake, mirin, soy sauce, dashi and let simmer for at least 2 minutes (you can also add a bit of sugar for a richer flavor)
- Once the above sauce base has simmered for 2 minutes, add your onions and put a lid on your pan, let those cook on a low-medium heat until translucent
- Once the onions are cooked, cut your tonkatsu and add to the pan with your green onion, then pour over 1 beaten egg
- Put on the lid and let sit for around 20-30 seconds, add your mitsuba - place the lid back on and let sit for another 30 minutes, be careful not to overcook the egg!
- Once the egg is starting to set but still a little a little bit runny use a spatula to make sure its not stuck and then gently place it on a bowl of rice! - Навчання та стиль
I want to say another big thank you to all of you - we just reached 200,000 subscribers! It’s such an honor to people able to share Japanese foods with you all - and I hope you enjoy this Katsudon recipe too. As a thank you I’ve also prepare some special videos for you all next month!
It is our pleasure Champ. I have tried your recipes and love watching your enthusiasm. Please now teach @AbroadinJapan to cook before he poisons Sharla!
It's videos like this that keep Chris Affable but not Abfable...
Congratulations on 200k. Your videos are so informative and relaxing. Thank you.
not only your recipes are unmatched, but your energy is brilliant
Champ needs to make a cookbook. I would definitely buy one for myself, and a whole many more for my friends!
Now for the next dish I know it's not Japanese but you need to make risottoro and Ryataro back on with you to help make it!
Maybe some day! Will definitely like to
cook again with Ryotaro!
I LOVE Katsudon!! I'm gonna make it at home myself now. Thanks for the inspiration. I was stationed at Yokota Air Base in Fussa for 4 1/2 years in the 1980's. There was LOTS of great little specialty Japanese food restaurants all over and I loved them all! Tokyo had the best food! どうもありがとうございました！素晴らしい食事指導を続けてください!!
I love the way you explain all of your recipes and they all look so delicious! Thank you for your videos and congrats on 200k!
Oooh there it is, there's the secret. Katsudon has always been my go-to Sunday (late...) Morning comfort food, but it's been so hard to find it "Choudo ii". It's that sauce, the second quick cook and pouring the whole thing directly onto the rice, most places seem to want to keep it so "clean" and perfect it just comes out dry, I want that sauce in there on the rice! Definitely going to give this one a go *SOON,* domo arigatou Champ!
this is to celebrate Japan victory against German on world cup
Katsu vs Schnitzel
Well atleast they didn't join forces
The episode we’ve all been waiting for… thanks Champ! 🥊
I love this channel! Champ makes it look so easy and approachable to cook these wonderful and tasty meals! Everything looks so cosy too
3:11 : "Pew pew"😂😂 U sure know how to cook and make it humorous lol. Didnt know such device existed.... Great job and highclass belt ya got there~ 😎👍
I just made this and it was so good! I think this is my favorite recipe because the other recipes from other UA-camrs is either too soggy, too salty, or too sweet. Thank you so much!
I was going to make katsudon this weekend for dinner. I’m always glad to learn a new way to cook one of my favorite dishes to improve on it.
Fantastic video! Thanks for showing us how to make Katsudon in such a comprehensive way Ryosuke!
Thanks for all these great dishes champ!
I made this for dinner. it’s so delicious. we all love it. we feel like we ordered food from a resto. thank you
I just made it today and it turned out really well! Thank you for the step-by-step instructions!
Thanks for doing an episode with @AbroadinJapan and @JunkFoodJapan - I'm glad to see you teach them amazing recipes and finally I felt like Chris is no longer helpless in cooking and there is still hope for him to learn. I look forward to more video from your channel!
Hey! I want to thank you for the breading tip, it's so helpful and less messy!
One of my favourite Japanese dishes!
Hey Champ, greetings from Canada! Just wow! I came across your channel by chance and I don’t understand how you don’t have more subscribers 😮
Seriously though, the pacing, editing, megaman-style animations and your enthusiasm are simply the best I’ve seen on any cooking channel!!! 💯💯
Keep up the good work, you just gained a loyal subscriber!
P.S.: I’m not sure if any japanese recipes use maple syrup, but as a canadian, I’d love to see them if they exist haha 😅
congrats on 200k Champ! you deserve them all =)
Been wanting to try making Katsudon this week, had a look around online but remembered your channel, a big thank you!
YEss thanks so much for doing this!!! 💜 after trying katsudon once I got obsessed OTL
Absolutely love katsudon, so I was so happy to see you uploaded this! The tip about making a batter is something I'll definitely try, as panko is difficult to find where I am and normal breadcrumbs just aren't the same. Now I'm craving katsudon, so I know what's going on next week's shopping list!
One thing you might be able to try is cutting the crust off white bread (can keep crusts for making snacks or something) and then let dry until it's firm (or if it's a fairly dry bread you could skip) then put the uncrusted white bread into a chopper to cut into crumbs.
Great video. My family loves your tonkatsu recipe and I usually make it at least once a month. I may have to try this on them next time.
Congrats on 200k, Chef!
Wow this recipe looks amazing. Thank you so much for sharing
One of my favorite dishes
this is sooooo nice, i love your character, i would love to cook authentic japanese food, even an onsen tamago is something so special that doesn alot to food. thanks for helping us
uhh nice, thanks to you, i know what im going to try to make on Saturday.
I really enjoy the playfulness and levity of your videos :)
Thank you for sharing your recipe; it's a big help for me.😊
More yummy recipes to watch. ❤
This is exactly what I was looking for! Thanks Champ!
We just made this for dinner and it was so delicious! Just like a restaurant, but even better!
Great video champ!
Looks delicious!!
This looks amazinggg
Those were very usefull cooking tips, thank you
Looks so good... I'm going to make this...
I love Japanese people , especially Japanese chefs , amazing recipe.
Woke up with a bit of a hangover today and a big bowl of katsudon would be amazing right now!
Also good thing I didnt have any of that Yuzu sake or else I'd prolly be feeling worse, that stuff sounds delicious 😆
When I had Katsudon it was in Okinawa and they topped it with something that looked like green onion cut in thin circles but maybe it was something else, either way it is still one of my favorite foods I have ever eaten.
Good stuff champ...I'm making this asap @ home...
It's folks like you that make me want to learn Japanese.
thank you champ!
Champ, your video instructions are so clear and concise that it make it easy to follow! Congratulations on hitting 200k subscribers, too! As for other things I really want to make, senbei is at the top of my list as they are not available in our corner of the world. Can you work your Champ magic to enlighten us on senbei, please?
I've never seen your channel. In .1 seconds I am a fan.
Good food ❤
love your videos
I love Katsudon!
Thanks!
I’m jealous of that belt.
Awesome look forward to making this.
Great content as usual champ, can please make a video of a healthy Yakisoba?
Thanks for the tip on how to know the pork is cooked
As a fan of wiener schnitzels and Asian cuisine, it was inevitable for me to create this meal eventually! Tasted great!!! Thank you for sharing the recipe!
I can't wait to try this. Sure wish the recipe was in print. But I'll watch the video a couple more times and write it down. I lived in Yokosuka for three years in the 90s, and this was one of my favorite dishes in town.
The recipe with measurements and directions can be found in the video's description section.
@@restaurantman DUH! I got it! I'm so excited to try this at home.
never cook kastudon home, but when I was working in Ososai I do cook katsudon too., and your English accent better than my husband, even where been together for 23 years hahah!
I love how I recently found out about Aves' music from a wholesome Animal Crossing: New Horizons video and then I start hearing their music in your videos. If anyone's wondering, the song that starts near the beginning of the video is Day trip by Aves. Great video as always Champ!
I'd love to see Hayashi Rice + beef recipe 😍
Thank you! I love making katsu and have wanted to try this too. There is a winter stew I heard about called ozoni. I'd like to see how you make it.
Ozoni is a good idea! Traditionally eaten at New Years so maybe I can make that soon
I was literally looking for this recipe on UA-cam the moment I got this notification WTF
hey, do you have a link for those salt and pepper grinder's? those look amazing
Love all of your recipes Champ! Do you have an opinion on hibachi style that is often cooked in America? It is how many Americans think of Japanese food. I try to tell my fellow Americans that there is all kinds of Japanese food. Also I've asked before please tell us how to buy a pan and make takoyaki! Love your videos. Please keep sharing Japanese food with us!
On an unrelated note: Do you think Inoue will unify bantamweight next month?
美味しそう
Are there photos of the miren or dashi that is used? I went to the store earlier and boy their selection was huge.
Hi I just want to ask what’s the size of your pan? New subscriber here 😊
Been looking for the perfect katsudon recipe for like 10 years and this is the one. The one thing is my grandmother is diabetic so we need to figure out how many carbs there are per serving to adjust insulin- Anyone happen to have that figure handy?
You make it so easy yet nobody around is serving this.
Can I just use direct from menstuyo!
How do you cook several katsudon at the same time?
Please try to cook Beef Yakiniku and Beef Misono
😋
Please make Donburi tendon
Hello Mr. Champ's. Can you teach how to make dashi for katsudon. Dashi ingredients. Thanks from davao City Philippines 🇵🇭
Can I use chicken with this recipe?
Can I substitute chicken for the pork with no issue?
Yes! Chicken Katsu is also popular in Japan
When a Japanese recipe calls for soy sauce, can light or dark soy sauce be used? Which is closer to traditional Japanese soy sauce? Thanks!
Light Soy Sauce is typically used for these recipes. "Light" refers to the consistency and is different from Low Sodium Soy sauce. Regarding Dark Soy Sauce, that has a thicker consistency and is primarily used when a deeper color is desired.
Master, I have a lot of spare cabbage and celery, what can I do?? D:
Spare cabbage try Okonomiyaki!
can i replace sake with other product?
You can try substituting Sake with a dry Sherry or Chinese rice wine. For a non-alcoholic option, you can try using a light broth or even water.
I watch a lot (I mean a lot) of Japanese restaurant tour videos, whenever I see them doing katsu prep they cut through the fat and meat, not just inside the fat line... Is this just a chefs preference?
+Subscribe for the Champ's Kitchen.
Who wins in a fight? You or Master Yasuda?
Me... In a dream
this guy definatly boxes
no need for cabbage?
Il est beau avec sa ceinture...
Here because Shinjiro Aragaki
Katsudonman
Your recipes are a TKO
arigato gozaimasu for the recipe
i like too you do a jucy lucy burger japanese style from america .
Yuri on ice 😂
this katsudon is very similar to bengali snack dish called Kabiraji can be of chicken/fish mostly ,katsu is mostly a wetter version of kabiraji on pork and takes less skills to make 😂
Shut Up
Can I substitute the sauce with a mixture of chicken broth and teriyaki sauce??
Apparently these instructions are for the single serve crowd. Feeding a family of 4, you're on your own.
That meat is pork loin, not shoulder! SMH.
where did he learn to cut? This is close to self-mutilation
中国人の綾つけご苦労様
I’m American n my Katsudon looks better then yurs ! Sorry !!!!😞😊
im too poor to make this
Sellout
i never understand why this dish is a thing in japan. ive made it once and never wanted to do it again. you go through all that trouble to make the crust then it turns soggy by boiling it in liquid, its so ridiculously stupid
For Katsudon, 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. The simmering process combines the flavors of the cutlet, egg, and broth. This is similar to the practice of using bread or bread dumplings to soak up soup and sauces.
@@restaurantman that makes sense to me even more. if making the dish richer and increasing the flavor of the broth, there's far better ways to do and EASIER!
you have any idea how troublesome it is to coat and fry up a pork cutlet then clean the oil?