Pork cutlet on rice (Katsudon) from Japanese Cooking: A Simple Art 25th Anniversary Edition (page 445) by Shizuo Tsuji

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on March 14, 2019

    I used this recipe for only the sauce as I had leftover tonkatsu from previous night. I would increase the quantity of eggs as it seemed lacking. Also the sauce taste is good although for my taste it needed a little more sweetness. Next time, I would add more mirin or some sugar. I have taken courses via Tsuji in the past and know how incredible their teachers/chefs are but if I had to judge their school or their reputation based on this one sauce, I would say it is not representative of the best katsudon sauce taste in Japan now, esp the skimpiness of eggs in this recipe. Most Japanese would expect richer egg addition. Added biased cut asparagus with onion.

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