Yum... Katsudon

[crafty_packrat]

I love how katsudon tastes, even though making it is pretty time consuming, with making the dashi stock, the tonkatsu pork, and the steamed rice.

It is one of the few dishes that I think my home cooking is better than any version I've had in a restaurant.

Comments

[crafty_packrat]

I make dashi from scratch -- kelp and bonito flakes -- because all of the dashi stock powders I've found locally also have MSG in them. It adds a lot of time to making katsudon, of course.

I need to figure out something to do with the leftover stock -- maybe make veggies?

[laughingrat]

Yeah! That's what my dashi packets are--they're sachets of actual kelp and bonito. I had to look at every single product in order to find the sole offering that wasn't full of MSG. :( Veggies in dashi stock sounds really good.