My katsudon is smaller than Alvin’s (Japanese Pork Cutlet and Egg Rice Bowls) | Kenji's Cooking Show

Katsudon is the best way to use up leftover katsu. It's classic Japanese comfort food.

I don't take sponsorships or do promotions of any kind. The best way to support me if you like my work is to buy my books or join my Patreon.

You can get any of my books, The Food Lab, The Wok and Every Night is Pizza Night) wherever books are sold, or you can order signed and personalized copies to be shipped anywhere in the world from here: https://booklarder.com/search?q=kenji

Here's my Patreon, where you will find every new video published early and ad-free, typically with fully written step-by-step instructions:   / kenjilopezalt  

Here's my new video on tonkatsu:    • How to Make Tonkatsu (Japanese Pork C...  

Here's an older video about katsudon:    • How to Make Katsudon (Japanese Chicke...  

Here's my older video on chicken katsu:    • How to Make Chicken Katsu  

Here's an article I wrote about katsu, which explains some more of the science of brining and breading: https://www.seriouseats.com/tonkatsu-...