So in my fic âWe Call EverythingâŠâ thereâs a point where Katsuki Hiroko teaches Victor how to make a proper katsudon. Do I know anything about how to make properly authentic katsudon? No, because Iâm not a katsudon authenticity expert.
But I watched YoI, said, âMan, katsudon must be delicious,â tried two online recipes and said, âHmm, these are pretty good, but they are not exactly âfood of the godsâ good. What am I doing wrong?â
I then spent months (I wish I were exaggerating) reading about katsudon, Â experimenting on katsudon, ordering katsudon at Japanese restaurants, making all kinds of katsudon mistakes, and figuring out what I did and didnât like. I also thought about what tools Yuuriâs mother would have had available to her in the making of katsudon.
Lo and behold, here we areâshysweetthingâs katsudon headcanon recipe. I have no idea if this recipe is authentic, but I do think itâs delicious.
Having spent months perfecting the recipe to my exacting personal tastes, I might as well share it. I used this recipe as my jumping off point.
I know this recipe is going to sound horribly elaborate, but thatâs because Iâm picky, long winded, and I added in a lot of irrelevant asides. If you (a) have the right ingredients in your kitchen, and (b) have sufficient practice, you can make a full-fledged katsudon (excluding the rice, the dashi broth, and the onsen eggs, which Iâll explain below) in about 20 minutes, which honestly isnât bad for THE FOOD THAT GODS EAT.
There are a bunch of pieces to this, so Iâm going to break it down.