Recently came back from Japan and finally got to try Chiyomatsu katsudon, the thick af one. Loved it so much that I went twice in 24 hours back to back, and this is my first attempt at making Katsudon. Made a thick ass one first in homage to the sumo boys, then also Made thinner versions too in the last pic. Honestly hoped mine would’ve been a bit more tender – I wet brined it and tenderised the pork loins, but I guess without a sous vide it’s difficult. I’m also guessing instead of vegetable oil, pork lard may have made it taste better, but Taste wise they were all pretty decent. Thanks for the advice I got heree once again 🙂
