Katsudon is one of the most popular ways of eating tonkatsu in Japan, but it hasn’t quite caught on abroad as much. I think it’s because of the idea of putting a crispy fried thing into a liquid that softens it isn’t often done in Western cooking. The idea, however, is quite common in Japanese cuisine and it is done so that the breading will absorb the flavour of the liquid while softening to a sticky (ネチョネチョ), silky (ネバネバ) texture. Full recipe:
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