Make Perfect KATSUDON at Home | Authentic Japanese Recipe

[@ChampsJapaneseKitchen]

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!

[@danleighton]

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!

[@walkerck]

It's videos like this that keep Chris Affable but not Abfable...

[@davidl5452]

Congratulations on 200k. Your videos are so informative and relaxing. Thank you.

[@megoz]

not only your recipes are unmatched, but your energy is brilliant

[@MrGF1582]

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!!

[@Gypsflamme]

We just made this for dinner and it was so delicious! Just like a restaurant, but even better!

[@futurerandomness1620]

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!

[@ChampsJapaneseKitchen]

Maybe some day! Will definitely like to cook again with Ryotaro!

[@Taurusus]

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!

[@tennoryu2794]

I don't think I stopped salivating since the start of the video it looks absolutely delicious. I loved Katsudon when I was in Japan, but knowing how to make it makes all the difference. Arigato Champ!

[@Non-y3s]

I just made this and it was so good! I think this is my favorite recipe because the other recipes from other KZbinrs is either too soggy, too salty, or too sweet. Thank you so much!

[@austin6946]

The episode we’ve all been waiting for… thanks Champ! 🥊

[@ThePongzilla]

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.

[@omarsabeur9039]

I love Japanese people , especially Japanese chefs , amazing recipe.

[@NCanadezo]

Amazing honestly the first cooking instruction i didnt fast forward even through the advertisements thank you!

[@SangriaDracul]

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!

[@obrundo]

this is to celebrate Japan victory against German on world cup

[@danielorozco2297]

Katsu vs Schnitzel

[@airimee]

Well atleast they didn't join forces

[@aquarina715]

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!

[@Trueshogunate]

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.

[@phoenixskyward9972]

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!

[@katdy5849]

I made this for dinner. it’s so delicious. we all love it. we feel like we ordered food from a resto. thank you

[@TAGSTER_HD]

Fantastic video! Thanks for showing us how to make Katsudon in such a comprehensive way Ryosuke!

[@sheilawoofter5009]

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.

[@restaurantman]

The recipe with measurements and directions can be found in the video's description section.

[@sheilawoofter5009]

@@restaurantman DUH! I got it! I'm so excited to try this at home.

[@LindseyRenault]

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 😅

[@cocoa8535]

Hey! I want to thank you for the breading tip, it's so helpful and less messy!

[@jessicaeddins6550]

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.

[@TheCodyhopetcg]

I just made it today and it turned out really well! Thank you for the step-by-step instructions!

[@kartoffelbauczh9554]

I really enjoy the playfulness and levity of your videos :)

[@aroshikarunaratne4821]

Thank you so much for the lovely recipe ❤we loved this

[@dasnerft96]

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

[@xAlmasyx]

One of my favourite Japanese dishes!

[@chugslife]

I love this channel! Champ makes it look so easy and approachable to cook these wonderful and tasty meals! Everything looks so cosy too

[@MS-fb4vs]

I have a question. I do have dashi, but only a limited amount. And we dont have access to sake or cooking sake. Are there any substitutions or alternative ways to make this?

[@dylanmoeni1871]

I haven’t made this specific dish but I usually use dry sherry

[@losercat1447]

I know im late but you can use rice wine diluted with water or just straight up rice wine

[@teery203]

It's folks like you that make me want to learn Japanese.

[@davidl5452]

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.

[@torbernt86]

congrats on 200k Champ! you deserve them all =)

[@trontosaurusrex9532]

Thanks for all these great dishes champ!

[@etherdog]

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?

[@spiceupmylife444]

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!

[@prettyasiangirl7342]

arigato gozaimasu for the recipe

[@owenmurphy7777]

I've never seen your channel. In .1 seconds I am a fan.

[@raitonia]

uhh nice, thanks to you, i know what im going to try to make on Saturday.

[@Meewthree]

YEss thanks so much for doing this!!! 💜 after trying katsudon once I got obsessed OTL

[@Lythiaren]

Congrats on 200k, Chef!

[@archemetois3195]

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!

[@songohan1013]

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~ 😎👍

[@yutaka36official]

Thank you for sharing your recipe; it's a big help for me.😊 More yummy recipes to watch. ❤

[@champion6534]

I’m jealous of that belt. Awesome look forward to making this.

[@GhostWolfC35]

Been wanting to try making Katsudon this week, had a look around online but remembered your channel, a big thank you!

[@Zillah82]

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.

[@ChampsJapaneseKitchen]

Ozoni is a good idea! Traditionally eaten at New Years so maybe I can make that soon

[@jamesgraham8331]

One of my favorite dishes

[@Unalochy]

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 😆

[@jacobgagnon9539]

Great video champ!

[@krsafoa6761]

Good stuff champ...I'm making this asap @ home...

[@afrozascookingworld]

Wow this recipe looks amazing. Thank you so much for sharing

[@niharg2011]

Great content as usual champ, can please make a video of a healthy Yakisoba?

[@Qub3rs]

Looks so good... I'm going to make this...

[@bothard22]

Those were very usefull cooking tips, thank you

[@UltimateDragonDetective]

I love Katsudon!

[@Kristina-cw2do]

Thanks for the tip on how to know the pork is cooked

[@BURBANKA1]

Are there photos of the miren or dashi that is used? I went to the store earlier and boy their selection was huge.

[@midegola5623]

hey, do you have a link for those salt and pepper grinder's? those look amazing

[@naygoats955]

美味しそう

[@Lemon-ox2vj]

Looks delicious!!

[@Kano523]

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?

[@p4ttl344]

This looks amazinggg

[@K2ThaPhukkinC]

I was literally looking for this recipe on KZbin the moment I got this notification WTF

[@jedduy8144]

thank you champ!

[@Kano523]

Thanks!

[@ChampsJapaneseKitchen]

Thank you!

[@TheMrPippo]

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!

[@calvinthurston1441]

This is exactly what I was looking for! Thanks Champ!

[@samsullivan3871]

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?

[@DarthSailorMoo]

You make it so easy yet nobody around is serving this.

[@fooodcollection5233]

Good food ❤

[@ourpintsiklife1219]

Hi I just want to ask what’s the size of your pan? New subscriber here 😊

[@ybae]

love your videos

[@mariellafiesoli7884]

Can I use chicken with this recipe?

[@NCanadezo]

You can use whatever you want be adventurous

[@giselahirst1850]

How do you cook several katsudon at the same time?

[@BlaqHawk24]

Can I substitute chicken for the pork with no issue?

[@ChampsJapaneseKitchen]

Yes! Chicken Katsu is also popular in Japan

[@Wat3rDragon]

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!

[@restaurantman]

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.

[@canaldecasta]

Master, I have a lot of spare cabbage and celery, what can I do?? D:

[@ChampsJapaneseKitchen]

Spare cabbage try Okonomiyaki!

[@spiceupmylife444]

Can I just use direct from menstuyo!

[@mizoiscool089]

Hello Mr. Champ's. Can you teach how to make dashi for katsudon. Dashi ingredients. Thanks from davao City Philippines 🇵🇭

[@kadoodz]

Please try to cook Beef Yakiniku and Beef Misono

[@cdl6953]

Please make Donburi tendon

[@kerrypooley0112]

+Subscribe for the Champ's Kitchen.

[@christophermdiaz]

Who wins in a fight? You or Master Yasuda?

[@JosephFarrell-kl9ty]

Me... In a dream

[@justinnamilee]

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?

[@sutoramune]

Here because Shinjiro Aragaki

[@Itami95]

😋

[@jermaxuio8141]

this guy definatly boxes

[@fabianng-nl8kp]

Katsudonman

[@aroshikarunaratne4821]

❤

[@Sulavezi]

no need for cabbage?

[@roninstormYT]

i like too you do a jucy lucy burger japanese style from america .

[@Peerlessdaoist]

Yuri on ice 😂

[@mikelowe6196]

Your recipes are a TKO

[@bataradharma3994]

Can I substitute the sauce with a mixture of chicken broth and teriyaki sauce??

[@siltupituyou2]

no

[@Rdg____]

Il est beau avec sa ceinture...

[@0xxsapxx0]

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 😂

[@siltupituyou2]

Shut Up

[@philcremer4709]

Apparently these instructions are for the single serve crowd. Feeding a family of 4, you're on your own.

[@none941]

That meat is pork loin, not shoulder! SMH.

[@epicwarding]

im too poor to make this

[@hdroadking]

where did he learn to cut? This is close to self-mutilation

[@okachan399]

中国人の綾つけご苦労様