hello hi everyone! This is a recipe for one of my absolute favorite Japanese dishes of all time, which is a katsu donburi rice bowl, inspired by Yuri!!! on Ice’s Yu-topia Katsuki Specialty Dish or “pork cutlet bowl.” For those not familiar, a katsu donburi is a deep fried pork or chicken cutlet, that’s then braised in an egg and dashi broth base with veggies for a super tender, hearty, and filling rice bowl. By far the highlight of the dish is gonna be our katsu cutlets, which very specifically must be a leftover cutlet in order for it to become tender in the braise. This is some leftover chicken katsu cutlet from our chicken katsu plate from last week's stream, but you can also do this with pork cutlet too, if that’s your fancy.

Bookmark the recipe here (out May 21st!), bookmark the stream here, and pick up the ingredients below if you want to follow along and cook dinner with me.

INGREDIENTS

• 2 katsu cutlets (find the recipe here)

• 4 cloves garlic

• 1 tbsp (about 1 inch) ginger

• 2 green onions

• 1/2 medium sweet white onion

• 1/3 cup (about 2 dozen coins) pickled daikon radish

• 2 eggs

• 1/2 tsp corn starch

• 1/2 cup dashi stock

• peanut oil

• kosher salt

INGREDIENTS (sauce)

• 4 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tbsp dry sake

• 1 tbsp mirin

• 1 tbsp brown sugar

• 1 tbsp white miso paste

hello hi everyone! Wesley here. This is a recipe for one of my absolute favorite Japanese dishes of all time, which is a katsu donburi rice bowl, inspired by Yuri!!! on Ice’s Yu-topia Katsuki Specialty Dish or “pork cutlet bowl.” For those not familiar, a katsu donburi is a deep fried pork or chicken cutlet, that’s then braised in an egg and dashi broth base with veggies for a super tender, hearty, and filling rice bowl. We’re gonna be using a few of my favorite veggie additions today including some onions and pickled daikon radish, but by far the highlight of the dish is gonna be our katsu cutlets, which very specifically must be a leftover cutlet in order for it to become tender in the braise. This is some leftover chicken katsu cutlet from our chicken katsu plate lunch video not too long ago (which you can find here), but you can also do this with pork cutlet too, if that’s your fancy.

It will be out on Friday May 21, 2021, so bookmark the recipe here, and be sure to subscribe and hit the bell on YouTube to get notified when it’s out!

Woo Can Cook is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.

We're live streaming every Mon/Tues/Thurs at 6:30PM PST, with new recipes out every Friday!