7 Reviews of Katsu-don (Pork Cutlet Donburi)

From: Ilovemy4kids

On Sep 11, 2007

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.

From: MTDavids

On Apr 27, 2007

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.

From: CraftScout

On May 2, 2007

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!

From: Chef #1382175

On Nov 19, 2009

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.

From: Italian_mama

On Dec 21, 2008

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.

From: auntyjenna

On Oct 27, 2009

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!

From: MommaChef

On Jul 16, 2009

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!