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Katsudon is the best way to use up leftover katsu. It's classic Japanese comfort food.
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You can get any of my books, The Food Lab, The Wok and Every Night is Pizza Night) wherever books are sold, or you can order signed and personalized copies to be shipped anywhere in the world from here: booklarder.com/search?q=kenji
Here's my Patreon, where you will find every new video published early and ad-free, typically with fully written step-by-step instructions: www.patreon.com/kenjilopezalt
Here's my new video on tonkatsu: kzbin.info/www/bejne/b3XKaJ6JgNeGpM0
Here's an older video about katsudon: kzbin.info/www/bejne/h3TQZnp4aKd5eLs
Here's my older video on chicken katsu: kzbin.info/www/bejne/h3ukoHmAhKaGqdk
Here's an article I wrote about katsu, which explains some more of the science of brining and breading: www.seriouseats.com/tonkatsu-chicken-pork-katsu-japanese-breaded-cutlets-recipe