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We suddenly had a craving for katsudon (pork cutlet rice bowl), but of course there is no pork for katsu (pork cutlet) in the refrigerator unless we prepare it specially.

So we thought, why not try making katsudon with regular thinly sliced pork, so we made it right away. As a result, we were able to create a wonderful sauce katsudon from just two thin slices of meat.

The recipe is the same as for regular katsudon, but with less fried oil. You can make katsu by so-called "ageyaki" (deep frying and grilling).

If you really want to eat katsudon right away, but don't have meat for katsu, please try this.

Seiryugama's Donburi