Made this for tonight's dinner. We enjoyed this recipe very much. A bit sweeter than another recipe I had been using but equally as delicious. Thanks for sharing!
I've been looking for the perfect katsudon recipe for a couple of years after tasting a great one in Japan, and I've finally found it here. We made a few modifications - less rice, chicken stock instead of dashi, 3 tbsp light and 3 tbsp full soy sauce instead of 6 tbsp full soy, and mushrooms & brown onions instead of peas. Despite the changes it was still incredibly tasty, filling, and very similar to the good Japanese ones. Will be making this again!
I used 1/2 c. dashi and 1/2 c. water because I know I don't like the dashi at full strength. I used 6 tbsp of soy and 4 of sugar, and 3 of mirin. I also added 2 tbsp of corn starch so the sauce would thicken more. I also sauteed white onion slivers under the pork, and added some sliced green onion to the top. It was amazing, and tastes like the sauce on my favorite restaurant's donburi. Yum.
This recipe is awesome! My boyfriend was born in Japan and he says this recipe taste just like how his mom made it at home. I did make some changes, I used boneless skinless chicken thighs instead of pork and added some sauteed onions and green onion for garnish. Excellent and Authentic! Thank you!
This has been a fave of mine since growing up in Japan during my childhood. I'm so glad to have this recipe here now - the flavors are accurate to what I've had back then & even from our local favorite Japanese restaurant now. The broth stores well in the fridge. Thanks for posting this!
So so good! We all loved this! It feed 4 adults and 2 children very well! I will be making this again, next time I'm going to try it with chicken.
Really enjoyed this dish. The pork cutlets were absolutely delicious, tender yet crunchy. Sauce though, was too sweet for us, so next time we will half the amount of sugar. THank you so much for posting.
Oh, my . . . We don't give out many 5 stars, but this was soooooooooo delicious. I used leftover tonkatsu, but other than that followed the recipe exactly (and the tonkatsu recipe was pretty much the same). Now I have to make tonkatsu OAMC style, huge batches at a time and freeze them, just so that I can defrost them and make this recipe on a whim! Absolutely fantastic. Thank you very much for the great recipe!
Stewie...we really enjoyed this. We used cubed pork cutlets which saved on the prep time and mess. Turned out really good. Thanks for the keeper.