Katsudon

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Being a student of Japanese cuisine I decided to humor Ms. Deen and give her recipe a try. Unfortunately I found it to be quite substandard.

Rice is the staple of Japanese food, so it's something that need special attention. Fresh rice is preferable, but if you have a rice cooker then all you have to do is time your meal. Here starchy rice is preferable. When you get the dish the rice soaks up the sauce and is almost as good as the cutlet itself.

Thin slice an onion, instead of green onions or slice them for garnish. With respect to Ms. Deen, she may know a lot about butter and fried foods, but she's no expert on Japanese cuisine. For those looking for good, authentic, Japanese recipes do an internet search for cooking with dog. You won't be disappointed. (FYI the dog is the host, not the ingredient...

It's my hope that food network will contact her to post her recipes on the site. You might think having a Japanese cook posting Japanese recipes to be a good idea...

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This may be a fine meal, but name it something different--even the photo is nothing like an authentic Japanese katsudon--my favorite dish, but I'll have to look further for a recipe.

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This recipe isn't bad, but for a more authentic Katsudon recipe, try http://mamaloli.com/recipes/entree/katsudon-recipe/

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I made this for a project as a Japanese picnic in Asian studies. We ended up not being able to find Dashi stock, so we used chicken broth instead. It was really easy to make!
Only the adults really liked the soy sauce though, I thought i was really bitter myself, but thats me being a teenager having sensitive taste bugs!

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Not alot details in the the recipe. No description of how to make or where to get the dashi stock. I did not see the show and went straight off recipe. Instructions left alot to intrept.

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Paula. I love you to death, but do come to my house if you want real authentic katsudon. = As a japanese, I was very excited to see this on your show. However, it wasn't the authentic katsudon that I grew up eating while living in japan. Even so, I really appreciated you sharing japanese cuisine by showing others that Japanese food just isn't sushi! Thanks again, love ya!

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I tried this recipe the other night. I wasn't too sure about it since it contained soy sauce and I'm not a big fan. But it was not overpowering at all. The broth was fabulous. The pork and rice were easy and in fact the whole recipe was a snap. It was a very light meal, but satisfying. The flavors were also very light. I realize one of the reviews said this is not really Katsudon, but quite frankly, who cares? A good meal is a good meal. There was left over broth. I used it on some leftover stuffed green peppers that needs a little more flavoring. WHOA! That was really great.

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I made this dish the other night for dinner and it was EXCELLENT! It was very easy to prepare and tasted great. I served with rice and wilted spinach and everything worked well together. I very highly recommend it to any and everyone.

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My husband and I watched your Around the World show and its was great. Got this recipe and tried it out. Very quick and easy and very tasty. Loved it Loved it Loved it.

Thanks Joyce Ballinger

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I am a Japanese who is good at cooking. I like Paila's party since I can learn essence of southern American cooking!

However today I have a comennt as a Japanese who like cooking. I am afraid if anybody believes today's katsudon is Japanese katsudon. Though it was called katsudon, it is totally different from Japanese katsudon...

The outlook, the ratio of ingredients, and the way to cook it is totally different from Katsudon.

The ingredients is not so different though we never use green onion to Katsudon other than garnish(green onion is applyed for Oyako-don, which is chiken bowl, but not for Katsu-don. Ktsu-don has to use white onion, and we put flour on pork chop before we soak it into egg.

Unfortunately, the way to cook it and the ratio of the indigriante are totally different. As a result, outlook of the dish is not looks like Ktsu-don. Katsu don color has to be bright egg yellow and fried pork chop golden. In addition, katus and egg must cover all over the sticky rice so that rice keep its moist and the taste of Atama (which means Katus and egg goes all over the sticky rice.