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Katsudon Tutorial Part 2 by Corselia Katsudon Tutorial Part 2 by Corselia
Tutorial on how to make Katsudon part 2.

Part 1: [link]
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:iconmymy202:
Mymy202 Featured By Owner Mar 26, 2013  Student Digital Artist
Thank you so much for doing this! I was in Japan recently with my sister and brother in law. We had this and we've been spending ages trying to find good recipes!
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:iconmidori-hyouzan:
Midori-Hyouzan Featured By Owner Oct 30, 2012  Student Digital Artist
What is the flower shaped thing? Carrots...? Well, whatever it is, how do you shape it?

Also, could you use other types of meat, like beef, chicken, or turkey?

This looks really good. I might make this my first dish when I get bento boxes.
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:iconcorselia:
Corselia Featured By Owner Oct 31, 2012
yes, it is a carrot that is cut with a flower shaped vegetable cutter. this is the one i have here: [link]

Yes you can use any meat you like. Pork and Chicken are the traditional meats used for making katsudon/chickendon

when you make this please make sure to pay very close attention to the directions. I made this sort of odd in explaining certain parts. in the ingredients it says 2 cups dashi-stock.... your actually going to make it using hon-dash + 2 cups water so just ignore that part. put soy sauce last and only add to taste because its very salty and if you add to much there is no fixing it. it is to be eaten that day and possibly the next day but no later then that. enjoy!
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:iconmidori-hyouzan:
Midori-Hyouzan Featured By Owner Oct 31, 2012  Student Digital Artist
Oh, I see. I might want to get one of those.

Hmm. Then I'll use traditional meats.

Okay, thank you very much for all your information. I will make sure to add the dash to the water. Yeah, I know how the whole too much soy sauce thing goes.
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:iconnaomisenpai:
NaomiSenpai Featured By Owner Sep 12, 2010
nice tutorial on how to make this, i've never tryed it but i might have to sometime ;u; :heart: thanks for makeing this!
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:iconcorselia:
Corselia Featured By Owner Sep 12, 2010
Let me know how it turns out! it is my favorite japanese dish so i've tried to make it a close as possible to the real deal. (i use to live in japan so i know for sure how its suppose to taste)
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:iconnaomisenpai:
NaomiSenpai Featured By Owner Sep 19, 2010
alright i'll do that! ;u; ouuuo you lived in japan? thats so cool!
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:iconcorselia:
Corselia Featured By Owner Sep 19, 2010
yep! 3 different times for a total of 11 years
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:iconnaomisenpai:
NaomiSenpai Featured By Owner Sep 21, 2010
w-wow! your so lucky! ;u; :heart: do you know the language? c:
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:iconcorselia:
Corselia Featured By Owner Sep 21, 2010
lol no, not anymore. i barely remember how to speak it but i was not fluent. i lived on the military bases there.
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:iconnaomisenpai:
NaomiSenpai Featured By Owner Sep 25, 2010
;3; im sorry D: oh i see! but still it must've been really amazing! :heart:
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:iconcorselia:
Corselia Featured By Owner Sep 25, 2010
XD it was, i loved it there
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(1 Reply)
:iconzalmero:
Zalmero Featured By Owner Apr 22, 2010
great! chicken katsu is one of my favs so im defn going to have to try this
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:iconanimemangagoddess:
AnimeMangaGoddess Featured By Owner Jul 15, 2009  Hobbyist General Artist
That sounds so good.
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:iconfreeship:
freeship Featured By Owner May 6, 2008
Wah! So good!!!

I don't like using eggs in the sauce though - are there other sauces you can use without egg?
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:iconcorselia:
Corselia Featured By Owner May 6, 2008
not that i can think of? Egg is apart of katsudon. I suppose you could make the sauce and just skip the egg but thats like the best part in my oppinion.
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:iconfreeship:
freeship Featured By Owner May 6, 2008
Hmm... ... hmm... :nod: I'll try that when I have time to cook.
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:icongdorchaser13:
GdorChaser13 Featured By Owner May 6, 2008  Hobbyist General Artist
Mmm This looks delicious!
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:iconnyunyu-chan:
nyunyu-chan Featured By Owner May 6, 2008  Hobbyist Digital Artist
It looks yummy i want to try it :D. As soon as i get all of the ingredients... umm can this be made in bulk then frozen or refrigerated for later lunches/suppers?
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:iconcorselia:
Corselia Featured By Owner May 6, 2008
i would not suggest it. rice if left in the fridge for more then a day becomes extreamly dry and then it is no good. the pork should be fine provided you put it in the fridge along with some paper towels to keep it from becoming soggy with its own oils. the sauce however will only last a day or two in the fridge. i have never tried freezing these items before but it should be ok. its refridgeration that has problems. its best eaten immediately.
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:iconwayforlove:
WAYforLOVE Featured By Owner Oct 31, 2008  Hobbyist General Artist
actually if you freeze rice while its still pipping hot, tightly wrapped in a heavy duty saran wrap it stays pretty fresh and moist for quite sometime! almost like you just cooked it. This looks really yummy! I had it before but never knew how to make it thanks aton!!
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:iconnyunyu-chan:
nyunyu-chan Featured By Owner May 7, 2008  Hobbyist Digital Artist
Ok , thankyou :D
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