Thanks for watching everyone. Just a quick note to add. The amounts I’ve stated in this video to make the sauce may not be enough. I would make double the stated amount just in case, especially if you like a saucier katsudon. But if you like less sauce, the stated amounts should be enough. Also straight after you add the eggs to the pan, swirl the pan around a few times and the eggs will become even more fluffier. Enjoy!!!

I realize this is likely very sacrilegious, but I like to use leftover schnitzel to make myself some katsudon. It's never crispy cause our breadcrumbs are different and it's just leftovers, but I really like the overall flavour ;u;

Hey just wanted to say that I really appreciate that you make videos again. Loved your ponzu sauce and all the recipes associated with it. In general all your recipes seemed really professional and legit so I was kinda bummed a year ago when I found out about you and saw that you're inactive.

Thank you for making videos again!!! Really enjoy your insights while eating, video presence, humor and cooking expertise!!!!

Hey Chef, wow, you do it every time, makes us soooo hungry watching your amazing videos... we are privileged to have tasted some of your amazing food, but now we can try some recipes out ourselves at home! Have a wonderful week, take care of yourself and the family, love n' hugs, D&Pxx

I simply love the way you prepare onions. Here in Brazil we always fry/roast onions, never boil. But after watching some of your videos I started doing that and it's freaking amazing. A completely different flavor profile with soy sauce and sugar.

I made this today. I have never made anything Japanese before except maybe fried rice. I didn’t know what to expect as I’ve never had dash or mirin. It was delicious! Everyone loved it! This will definitely be something I make frequently!

One of my favorites - well illustrated. Thank you for this video. Splendid!

Chef Dai, I made this receipe a few weeks ago and it was so good! So good, I made it again for the next meal too. Making it at home made it taste so much better than any katsu or oyako-don I ever had! Thank you! I used bonito flakes instead of bonito powder, l was sure to stock up on these from when I tried making miso for the first time a short while ago. I couldn't get the katsu as dark as what I usually see, but I'm pretty sure my oil should have been hotter when I started too. Deep-frying is still pretty new and scary for me, but I was very proud of the results and my SO and I thought it was pretty tasty. No pictures taken, too busy eating it ALL. Thank you again for this easy to follow and delicious recipe!

I just absolutely love your channel! We just studied Japanese cuisine in culinary school and this was one of our assignments. It was exactly like this! It’s my new favorite!!! I’m in the end of world cuisine class and can say this is one of three dishes on the top of my favorites list from the world study! It’s sooooo amazing! Thank you for sharing and reminding me I need to make this soon! I’m so excited to study this cuisine further with your videos! I’d really love to learn some more of the history and traditions as well:) Maybe the language too! 🤗

I was so excited to see you making more videos again. I absolutely love them. Thank you so much for the wonderful recipe. I hope to try it out soon!

Honestly has to be in my top 5 favorite foods of all time. That sauce and egg mixture is reminiscent of oyakudon (another all time favorite). You're inspiring me to try and deep fry at home

Thank for sharing I really enjoyed watching this video.

Will go get the ingredients now and hope my dinner is as good as yours.

Looks so good. I'm definitely having this for my dinner. I have all of the ingredients handy.... Pork chops and eggs... my two favorite foods.... can't wait.... Great video... thanks Chef!!

watched your video this morning and have just got back from shopping lucky for me I got all the ingredients needed and am cooking it for tea

So glad you came back! Dai sensei!

Thank you for this video, really lit my fire to cook!

This looks absolutely super yummy ! Can’t wait to make this ! Thankyou Chef Dai♥️ keep making super yummy vids! Much love from Brooklyn , New York ✨

Love Katsudon!! Yummy!!

Another great recipe!

Simple savoury recipe...thank you, Dai❤️

Looks amazing! Tonkatsu is one of my favorite dishes to make. Im defenitly going to make this!

My favorite chef back. I cooked three recipes of yours and all taste great

I made this to your exact recipe and it turn out fan nominal ... cheers Dai 👍🏼

Looks good! Definitely gonna try it!

Hi Chef! I ordered this everyday from your shop near warren street when I studied abroad in London last year! Thanks for sharing the recipe!

Always impressed.

*Cooking with Chef Dai* It's so amazing ! Love and respect

I will definitly tr that recipe it Looks sooo Good. Please keep going with your content!

Wow how banging does this look? Game changer when you added that crispy nori at the end, gonna give this a go soon! Cheers Chef.

Oh man, that looks so great.

I made this chef and my family likes it!!

That looks delicious!

I love this dish...so good :)

Looks yummy 😋

Thanks for the freezing leftover panko tip.

I want to make food that makes people happy like that.

Thank you chef i have new menu

うまそう!!!!

Looks really tasty Dai! Pork chops in the freezer, i think this could very well be dinner tomorrow night!

This is good

Yum

So 😋 ❤

🤗se antoja mucho ,saludos y gracias!!

YUMMMMMM

Aw yes! Definitely shouldn't have watched this in the wee hours of this morning - made myself very hungry right before I needed to get to sleep. Also, this heat is gross... Another awesome recipe. Those eggs look silken after cooking gently in the sauce. I do love the way eggs are used in Japanese cuisine.

yummy

Beautiful very nice

Cool

I always fry my katsu for too long, yours looks great

More videos, chef! Maybe on basic Japanese cooking techniques? :)

Bravo

In only a few minutes, I’m already learning new techniques! Im making Pork fried rice tonight, but I might change that after watching this! Thank you for your hard work :)

Thanks for more of Susumu Hirasawa's music!

Good morning Dai, from Malaysia 8am🙋

Is there anyway to replace bonito stock power and mirin since I can't find them in my city Alexandria

Chef Dai , please share on how to make chicken nanban.. thank you.

Hi.any replacement for bonito powder? Or is it okay if dnt have one?

now all I need is a big bowl

Two questions, Chef. 1. How long did you cook your eggs in the video to achieve that consistency? 2. If you were making this in the standard pan, would these ingredient amounts be per person? I noticed you had 3 katsu in the pan at once. Did you just use these quantities x3? Thanks.

**Deku has jointed the chat**

What is the substitute for bonito powder?

who else is craving it but cant get it so theyre watching videos of other people making it instead🥲

can you make black pepper chicken don please

I've never heard of this, but looks epic I fucking love deep fried pork

DAI !!!!!!!!📣📢🍖🥚🍚

Well, damn. He's wearing a wedding ring now. :-D (Congratulations, though.)

What is the diameter of that pan?

I need to stop watching while im eating before i end up grabbing another plate.

Can I change the pork with chicken or beef?

hope u can print.the recipe

Is there anything that can be substituted for merin? I can't use alcohol.

Instead of oil can i use boil water??

At what point did you slice the pork? Thank you..

Looks good but I wouldn’t call it ultimate. To achieve that status I would add a extra fried cutlet not cooked in sauce so it’s crispy. Then I’d add a whole egg on top of the cutlet cook with the top on the donburi so their is a nice runny yolk, also mitsuba makes a major difference. I usually make it with thinner cuts when doing this beast.

Deku watching this be like 👁👄👁 i n e e d t h i s

W cooking

katsudon but with chicken katsu (muslim, i don’t eat pork) is my favorite

Where have U been Chef ?

Mmmm stiff loins. This looks like a neat variation on oyakodon

Will more sauce ruin the crunchy pork?

Hey Is there an update on when Bento-ya is open again, all of these videos just make me want to go Bentoya...

Can I do it without the bonita power

Can we make this without pork and something else instead ??

Am I the only one who's here because of Deku?

I still don't understand how someone came up with a dish that first makes a perfectly crispy and flaky crust on a piece of pork and then drowns it in liquids to make that crust soggy. I understand that's how it should be done but I also don't like sauce on my Schnitzel.

Why would you not pour the egg before the pork?

why make the delicious crispy pork soggy?

moorish?

Oh, it's just chicken fried steak with different gravy, more accoutrements, and pork instead of beef.

idk but its weird to see a nippon chef with an english accent

Do not reuse the Panko. It should be discarded. There is a possibility that it is contaminated by raw egg.