6 Reviews of Katsudon (Japanese Dish)

From: Izzblizz

On Apr 13, 2008

This was great. I used leftover Tonkatsu from night before from a different recipe, so didn't use that part of this recipe. Reduced it for two. Made a couple changes based on ingredients on hand. Had to leave out leeks because didn't have them. Also used 1/2 chicken broth and 1/2 water instead of dashi stock. Turned out great even with these alterations. And very easy and quick lunch for our leftover Tonkatsu.

From: Celticevergreen

On Mar 16, 2008

Oh I love this dish!! Kumquats are not really easy to find here in Washington but I did manage it and what a major difference in the dish. I overnighted the marinade and it made the pork oh so delicious. Wish I had a photo to contribute to show how great this dish came out!!!

From: Rinshinomori

On Jul 3, 2008

This is a first time I ever used marinated pork for making tonkatsu, but it worked out great especially for lean and flavorless pork we usually find in the US. Used Meyer's lemon from the garden for kumquat. I also added enoki mushrooms along with onion and negi (thick scallion) to the sauce. I topped the rice with thinly sliced cabbage and piled on tonkatsu and the sauce. Thank you Pneuma for posting this wonderful recipe!

From: Japan bound

On Jul 10, 2008

Delicious donburi! I had trouble cooking the tankatsu in the broth with the egg - it fell apart and didn't look very nice. So, for the rest I just cooked the egg in the broth, set it on top of the pork and sliced it. I'm sure it can be cooked like you said with practice - I just didn't have enough to practice with

From: 2Bleu (Bird&Buddha)

On Oct 23, 2008

We really enjoyed this dish and the directions were spot on. We used (for the choice ingredients) chicken, lemons, and rice wine. We did the egg differently and just scrambled them omitting the leeks and the stock/water and served it as a side with the chicken. The flavor of this dish is great! Thanks for posting.

From: Gerry

On Nov 9, 2008

Loved this which is not all that surprising seeing as I love rice bowls! Wonderful served over rice. I did a scaled down version using pork chops. With kumquats and dashi not readily available I made using lemons in the marinade and broth in place of the dashi stock with great results. I like options too - will be giving chicken a go next time around. Thank you and thank your sister for sharing. Adding another of your recipes to my favorites cookbook.