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!
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!
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!
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!
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.
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 😅
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!
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!
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.
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!
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!!
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!
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?
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 😆
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.
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!
I just made this and it was so good! I think this is my favorite recipe because the other recipes from other RU-vidrs is either too soggy, too salty, or too sweet. Thank you so much!
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?
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?
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!
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?
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?
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
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 😂
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.
