I saw this with the original title this morning, saw Alvin's video this evening, then checked yours again just now and nearly burst out laughing. May you always have such a sense of humor!
Brings back memories when I lived in Yokohama and worked in Kami Seya. Around the corner near the bath was a 3-seater that specialized. He used a bunsen burner with his little pan. I still remember the taste after 50 years gone by.
Both your and Babish’s channels dropped Katsudon recipes within minutes! I assume all my content creators are pivoting to Katsudon, even the Let’s Players.
The 'crisped then sogged' thing is really interesting, thanks for going into some more detail about it. It's something I've come to appreciate. I made french onion soup last week for the first lab (using the Food Lab method!), and per an idea from Glen And Friends Cooking, used cubed bread that I'd toasted to really dry in the oven, and had a layer at the bottom of the bowl as well as on top. The layer on the bottom had a fascinating texture after fully saturating with the soup, they were almost like a hot jelly, maintaining their structure if untouched but extremely delicate to the touch. One thing I love about cooking is that there's always things to learn, so thank you for continuing to teach us all a handful of things (or often many more) in each and every video you put out. Best wishes to you and your family for the holidays!
First time I ever has Pork Katsudon, was from my grandmother, who is Japanese. Her style of cooking was more on a savory unami, side without using much alcohol for cooking. Anyways, since we lived about say, across city, my mother came come one day and with love and care, my grandmother prepared me pork katsudon in a clay dish. Ever since then, I can not make, nor find a katsudon like that ever.
Love katsudon. Used to waitress at a Japanese restaurant and they would often serve katsudon for the staff’s dinner. Thanks for this video. I never knew how to make the sauce.
Not only has this inspired me to make katsu for dinner (more than enough so I have leftovers), but it's sparked my love for cooking again, thank you, Kenji 💗💗💗
i very much apretiate the recent recipes that feature the leftover ingredients. I made a whole reverse seared steak just to make the salad from earlier this week, now it looks like I'm making some katsu.
The conversation about sauce on rice towards the end reminded me of a tweet from a Korean who said it was an incredibly "white" thing to do, and he got hundreds of replies from Asians telling him that their entire family has always done that. It's interesting to learn that there's a historical/economic context that explains the difference.
It could be a Korean living in North America where only white people pour straight soy sauce overtop white rice, which most Asian families don't here. There are plenty of sauced rice dishes that we make/eat though.
@@SolWake This wasn't about straight soy sauce to begin with, but... frankly, you're even kind of wrong about that. A raw egg and soy sauce on rice is a pretty popular, simple way to eat rice in some regions of Japan. It's probably not as common in America even among immigrants because our food standards for eggs suck, but it's definitely not only white people.
@@shirube313 I was replying to the comment about the Korean tweet, not the video. And I was talking exactly about North America and common perceptions there, not Japan or anywhere else in the world.
Thanks for the explanation about why a fried cutlet makes sense here, that was really bugging me. I had a couple left over fried chicken cutlets and this worked great for those. Couldn't have been easier and taste great.
Thank you for this one! My local Japanese restaurant used to have this recipe and it was miraculous! But during COVID, they reduced their menu and dropped the katsudon. I've been wanting to making it at home so badly. Now I have somewhere to start!!!
in germany, we have "brathering", which is a fried fish that then in many cases gets brined, also a really weird combination of frying + "wet" steps afterwards
my take on katsudon is a weird one, i like to simmer the katsu in only a few tablespoons of dashi, so the bottom of the katsu is soft but the top is still crisp, and do the egg as normal. instead of using normal rice, i use seasoned sushi rice topped with some nori furikake. definitely a way to make katsudon, and it comes out pretty good
Another reason… is because the used/cooked oil from/inside the fried tofu (for kitsudon for example) actually adds another complex element/layer of roasty flavor to the udon dashi broth itself. Without it, it tastes just like regular/plain dashi.
Marvelous! I’m looking forward to making this tomorrow or the day after since I’m making pork chops (Tonkatsu) today. Looking forward to making the sauces. 🍲
I always plan ahead for leftovers. I can't help it. Day one is curry. Day 2 I make katsu (to go with the curry). Days 3-5 are leftover katsu curry. I'm not sure if I've ever had a katsu lying around without purpose.
That was my thought exactly and when Kenji said "why would you fry something fresh only to lose the crispness in sauce?" I expected him to say "because there are never any leftovers."
I never thought to put broth in the beaten egg, that’s brilliant. I always love when the egg is bright in parts, but when make this or oyako don at home the egg never seems incorporated enough flavor wise.
Seriously. I've never even given a fried pork cutlet any thought until this video, now I'm trying to figure out what I have on hand and what I need to buy to make this dish. It just looks so delicious.
Unless you have done a video about this and I missed it, I think it might be useful to do a video or short about the different types of mirin, because I dunno about anyone else but I can never keep them straight.
It's the same tonkatsu from the previous video, great job resisting devouring that whole thing! :) Amazing how u changed your health in recent months Kenji, impressive stuff and you look great. Love that dreidel :)
I assume it was just a slip of the tongue, but now I really want to try the equivalent of katsudon with a thin piece of fried chicken (I don't know the Japanese word / term for this)
What's with the mobile gas burner and funky-looking pan? Why not use the big gas stove next to you and a more practical wok? 🙂 Anyways, perfect recipe as always Kenji, thank you
The pan is very specifically made for this dish, and the butane burner has a smaller concentrated flame that fits the pan perfectly. The butane burner would also be better for the wok than the big stove if I was willing to pull it out every time.
Kenji I know you recommend the Joyce Chen flat bottom wok. The version that is 1.8mm thick. Is that the version with the phenolic handles? That is the only version I can find at 1.8mm. I cannot find one with a lighter wooden handle. Thank you. I just got your The Wok book and looking forward to the adventure.
Hi Kenji. Thank you very much for all your time making these videos. I have QQ. Maybe rookie, but how do you clean the giant cutting board to keep it hygienic? It look too big and too heavy to rinse and wash under the tap?
I feel like if i special ordered a 1.5L bottle of sake to keep with me in the kitchen the rest of all my oils and spices would make sense as far as japanese cuisine goes. I've cooked this way or that for about a half a decade now and I am still as far as adding salt and oyster sauce to my dish. Or soy to cayenne.
I'm no real expert so i ask but i had seen that this dish is sometimes called oyakodon is it just an other name or is there a real difference betwen katsudon and oyakodon ? but still look really good.
I don't mean to ask too personal a question, but did your other dog Shabu pass? Haven't seen them in a while and lately you've only mentioned Jamon. Just curious.
I love that you tweaked the title! I saw both Alvin and yours side by side in my subscription this morning and had a chuckle :)
Same. Eventually all my subs will reference each other somehow
It's not the size of your katsudon, Kenji, it's what you do with it!
Don’t worry Kenjis Katsudon is still above average, and if not it must be cold.
I saw this with the original title this morning, saw Alvin's video this evening, then checked yours again just now and nearly burst out laughing. May you always have such a sense of humor!
I live how you make on-the-spot substitutions. Makes me feel better when I don't have all the ingredients for a recipe!
Kenji: I don’t have a meat mallet, also here’s my oyako nabe pan
Haha, priorities
Brings back memories when I lived in Yokohama and worked in Kami Seya. Around the corner near the bath was a 3-seater that specialized. He used a bunsen burner with his little pan. I still remember the taste after 50 years gone by.
Both your and Babish’s channels dropped Katsudon recipes within minutes! I assume all my content creators are pivoting to Katsudon, even the Let’s Players.
Saw the notification and came here to say that
I saw that too isn’t that crazy?
I thought for sure it was a collab 😂
Literally the exact same moment. Thought I was having a damn stroke
yeah said 35 minutes ago for both when I clicked on this
The 'crisped then sogged' thing is really interesting, thanks for going into some more detail about it. It's something I've come to appreciate. I made french onion soup last week for the first lab (using the Food Lab method!), and per an idea from Glen And Friends Cooking, used cubed bread that I'd toasted to really dry in the oven, and had a layer at the bottom of the bowl as well as on top. The layer on the bottom had a fascinating texture after fully saturating with the soup, they were almost like a hot jelly, maintaining their structure if untouched but extremely delicate to the touch.
One thing I love about cooking is that there's always things to learn, so thank you for continuing to teach us all a handful of things (or often many more) in each and every video you put out. Best wishes to you and your family for the holidays!
"sogged" wheeze
First time I ever has Pork Katsudon, was from my grandmother, who is Japanese. Her style of cooking was more on a savory unami, side without using much alcohol for cooking.
Anyways, since we lived about say, across city, my mother came come one day and with love and care, my grandmother prepared me pork katsudon in a clay dish.
Ever since then, I can not make, nor find a katsudon like that ever.
Love katsudon. Used to waitress at a Japanese restaurant and they would often serve katsudon for the staff’s dinner. Thanks for this video. I never knew how to make the sauce.
Not only has this inspired me to make katsu for dinner (more than enough so I have leftovers), but it's sparked my love for cooking again, thank you, Kenji 💗💗💗
Kenji's about a tablespoons of liquid are always a little funny, some of them gotta be like 3 tablespoons. Soy sauce is measured with the heart
Our canteen sells this at work. It has come to the point that they have a reserved katsudon whenever I drop by. Freaking delicious.
Donburimono is one of my very favorite types of Japanese cooking. I learned how to make these when I lived there, always so good.
I always learn something watching Kenji cook. Thanks as always. The katsudon looks legit!
Kenji you're a total legend! Thank you so much for your incredible content! I've learned a lot over the years of watching your videos.
i very much apretiate the recent recipes that feature the leftover ingredients. I made a whole reverse seared steak just to make the salad from earlier this week, now it looks like I'm making some katsu.
Love the video title change 😂
Thanks for the content as always
I'm japanese and I love how forgiving this is to make. You could overcook it like crazy and it'll still be delicious.
I wonder if the fry then soak is part of what makes it such a forgiving meat dish? Maybe it's less likely to dry out.
“Leftover Katsu” bold of you to assume there’s ever any leftover Katsu😂😂😂❤❤🎉
The conversation about sauce on rice towards the end reminded me of a tweet from a Korean who said it was an incredibly "white" thing to do, and he got hundreds of replies from Asians telling him that their entire family has always done that. It's interesting to learn that there's a historical/economic context that explains the difference.
It could be a Korean living in North America where only white people pour straight soy sauce overtop white rice, which most Asian families don't here. There are plenty of sauced rice dishes that we make/eat though.
@@SolWake This wasn't about straight soy sauce to begin with, but... frankly, you're even kind of wrong about that. A raw egg and soy sauce on rice is a pretty popular, simple way to eat rice in some regions of Japan. It's probably not as common in America even among immigrants because our food standards for eggs suck, but it's definitely not only white people.
@@shirube313 I was replying to the comment about the Korean tweet, not the video. And I was talking exactly about North America and common perceptions there, not Japan or anywhere else in the world.
I'm devastated at no Jamon but that is the absolute cutest reason for no dog
Jamon. And he is super cute.
Thanks for the explanation about why a fried cutlet makes sense here, that was really bugging me. I had a couple left over fried chicken cutlets and this worked great for those. Couldn't have been easier and taste great.
Thank you for this one! My local Japanese restaurant used to have this recipe and it was miraculous! But during COVID, they reduced their menu and dropped the katsudon. I've been wanting to making it at home so badly. Now I have somewhere to start!!!
I would absolutely love a Kenji yoshoku & washoku cookbook!!!
Japan’s greatest dish imo
japan has too many greatest dishes
GENIUS! JUST GENIUS!!
in germany, we have "brathering", which is a fried fish that then in many cases gets brined, also a really weird combination of frying + "wet" steps afterwards
Just made this - I can understand why people would go to the trouble to Katsu, so they can make Katsudon. It’s delicious and simple to make 😛👍🏻
I love the pot and lid. So cute…
This is my go-to dish at a lot of japanese restaurants. Idk if it's considered comfort food but it is to me!
my take on katsudon is a weird one, i like to simmer the katsu in only a few tablespoons of dashi, so the bottom of the katsu is soft but the top is still crisp, and do the egg as normal. instead of using normal rice, i use seasoned sushi rice topped with some nori furikake. definitely a way to make katsudon, and it comes out pretty good
Rip Hana on Broadway in Seattle, my first katsu and katsu don was from there and it was the best i've had
Can you do a video for okonomiyaki?
Yeah! I have some cabbage and yamaimo at home right now actually.
@@JKenjiLopezAlt You are the man! That is my favorite dish I've ever had in my life
Another reason… is because the used/cooked oil from/inside the fried tofu (for kitsudon for example) actually adds another complex element/layer of roasty flavor to the udon dashi broth itself. Without it, it tastes just like regular/plain dashi.
It is SO refreshing to hear Japanese words pronounced correctly, especially since a lot of UA-cam chefs can't even be assed to try
Merry Katsudon-Mas!!
When I make it with just chicken thighs (aka oyakudon), adding some shichimi togarashi is really good.
I make this with fresh katsu all the time. but make sure the top is outside the sauce and it stays nice and crispy
hilarious name change as your vid showed up right after alvin’s on my feed
I love the cooking video as a reply to a cooking video
Marvelous! I’m looking forward to making this tomorrow or the day after since I’m making pork chops (Tonkatsu) today. Looking forward to making the sauces. 🍲
I always plan ahead for leftovers. I can't help it. Day one is curry. Day 2 I make katsu (to go with the curry). Days 3-5 are leftover katsu curry. I'm not sure if I've ever had a katsu lying around without purpose.
i want to make this sometime but every time i make katsu there is never leftovers 😩😩
That was my thought exactly and when Kenji said "why would you fry something fresh only to lose the crispness in sauce?" I expected him to say "because there are never any leftovers."
next time you buy pork cutlets, double the amount. If not enough, triple it. :)
When I'm feeling lazy, I use frozen chicken tenders to make katsudon.
@@Default78334 I use fish sticks 😅
Katsudon!!! Delicious, gorgeous, nutritious and Kenjified!
I never thought to put broth in the beaten egg, that’s brilliant. I always love when the egg is bright in parts, but when make this or oyako don at home the egg never seems incorporated enough flavor wise.
"left over katsu" Oh, Kenji. You're hilarious.
I was confused by the title... then I scrolled like 2 videos down my subs and started laughing.
Top Marks.
Dang. That looks so good. Thanks for posting it.
Seriously. I've never even given a fried pork cutlet any thought until this video, now I'm trying to figure out what I have on hand and what I need to buy to make this dish. It just looks so delicious.
Unless you have done a video about this and I missed it, I think it might be useful to do a video or short about the different types of mirin, because I dunno about anyone else but I can never keep them straight.
I'd like to second the request. The only mirin I can find is just a corn syrupy sweet flavoring.
It's the same tonkatsu from the previous video, great job resisting devouring that whole thing! :)
Amazing how u changed your health in recent months Kenji, impressive stuff and you look great.
Love that dreidel :)
I hadn't noticed the dreidel until reading your comment. You have a sharp eye for detail.
Chewing sounds to the maxxxxx
“why would you fry a food just to simmer it / put it in liquid?” chicken parm has entered the chat
Hey Kenji, I love your video's! You mention chicken a few times in this video, but it's pork right?
Yeah... He's got Oyakodon on his mind I guess, but definitly pork.
Oyakodon is basically the same thing with chicken instead of fried pork, it's a pretty understandable slip.
Not sure what he's using here, but it can be either chicken or pork cutlet. According to his book "The Wok".
This is pork! But it could be either.
Oyakodon is not the same dish. This dish made with fried chicken is still called katsudon.
I assume it was just a slip of the tongue, but now I really want to try the equivalent of katsudon with a thin piece of fried chicken (I don't know the Japanese word / term for this)
Fried chicken like this would just be chicken katsu. If you used non-fried chicken it'd be oyakodon (parent and child, because it's chicken and egg)
I think karaage is what you're looking for :)
@@karneskelot4780 karaage is fried chunks of chicken breaded with flour, not a panko-breaded cutlet
It works just fine with chicken. It’s still called katsudon!
This video is right above Alvin's in my subscription feed 😂
How long-ish would you use a bottle of sake for cooking once opened?
Until I’m done with it.
@@JKenjiLopezAlt Thanks :) I only use mine for cooking and have probably been tossing it out too soon then
I love making this! I make it fresh tho, which takes more time. I will have to try it with leftover Katsu.
A lot of people use chopsticks but which ones would you use for what and if you have chopsticks that are slippery what do you do
Acrylic/plastic chopsticks are slippery and difficult to use. Bamboo chopsticks 🥢 are much more user friendly
Katsudon Zeitgeist!
Hahahaha I love the updated title 😂
What's with the mobile gas burner and funky-looking pan? Why not use the big gas stove next to you and a more practical wok? 🙂 Anyways, perfect recipe as always Kenji, thank you
The pan is very specifically made for this dish, and the butane burner has a smaller concentrated flame that fits the pan perfectly. The butane burner would also be better for the wok than the big stove if I was willing to pull it out every time.
Loved the ggnbp on this one. Fun and creepy, in a good way!
Yeah it works just like Jägerschnitzel except you putting gravy on, sometimes they maintain the crunchy but mostly it just gets absorbed
Kenji I know you recommend the Joyce Chen flat bottom wok. The version that is 1.8mm thick. Is that the version with the phenolic handles? That is the only version I can find at 1.8mm. I cannot find one with a lighter wooden handle. Thank you. I just got your The Wok book and looking forward to the adventure.
Your new editingstyle is realy nice!!!
Hi Kenji. Thank you very much for all your time making these videos. I have QQ. Maybe rookie, but how do you clean the giant cutting board to keep it hygienic? It look too big and too heavy to rinse and wash under the tap?
I feel like if i special ordered a 1.5L bottle of sake to keep with me in the kitchen the rest of all my oils and spices would make sense as far as japanese cuisine goes. I've cooked this way or that for about a half a decade now and I am still as far as adding salt and oyster sauce to my dish. Or soy to cayenne.
Was wondering about Jamon :)
“Katsudon”
“GIANT KATSUDON”
😂
Is there a reason you're using the propane/butane burner as opposed to your gas range?
How long do you keep cooking sake for?
Oyakudon next plz even as a short. Chicken breast? Chicken cutlet?
Question for you: if you don’t have a microwave, what’s a good way to reheat day old rice?
Dude please do more japanese cooking
Besides that it’s made with simmered beef, what are the major differences between preparing Gyudon and Katsudon?
Shadow wizard cooking gang. We love cooking noodles.
I have never in my life had katsudon leftovers, what then Kenji?
Do you regularly use the portable gas burner outside of video creation contexts?
Yeah. It’s great for woks or small pans like this as it’s very hot (15k but/hr) but the flame is concentrated in the center.
I wish they would sell frozen fried pork cutlet in the store.
What kind of sake do you use for cooking? It is the same though for wine, "don't buy cooking wine, buy wine you wouldn't mind drinking"
All I want for Chistmas is The Wok (maybe my fiance will see this)
The edit around you getting rid of the sugar and the spoon is seamless, that shit just disappeared
5:38 chicken or pork?
kenji: what's the reason for the handle being vertical on that pan? seems to make it much more awkward to use, no?
oh hey kenji didnt see you there.
Chag Sameach!
You and babish posting the same dish at the same time 😮
😂😂 the video name update
Is this a Cooking With Dog reference?
I'm no real expert so i ask but i had seen that this dish is sometimes called oyakodon is it just an other name or is there a real difference betwen katsudon and oyakodon ? but still look really good.
Oyakodon is made with simmered chicken, not katsu. Otherwise very similar!
I'm surprised how many people think oyakodon is made with breaded and fried chicken.
december is katsu don era?
Kenji > Babish
Yessss
You and Babish?!? Stop copying me! 😂
How is it possible to have leftover katsu⁉️
I don't mean to ask too personal a question, but did your other dog Shabu pass?
Haven't seen them in a while and lately you've only mentioned Jamon. Just curious.
Sadly yes
Sadly yes, Shabu left our world September 2022
oh I see, thanks for letting me know
the title needs context.. unless ur subscribed to both channels :D
lol at the title change.