Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, 'katsu-don' pork cutlet rice bowl. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
'Katsu-don' Pork Cutlet Rice Bowl is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. 'Katsu-don' Pork Cutlet Rice Bowl is something which I have loved my entire life. They are nice and they look wonderful.
Try this recipe for Katsudon, a popular Japanese bowl dish of tonkatsu, or breaded deep-fried pork, and eggs in a sweet and salty broth over rice. Katsu, or "cutlet" in Japanese, refers to meat that's been pounded thin before being cooked. Don, or donburi, identifies this as a bowl dish. Katsudon, made with leftover tonkatsu (pork cutlet), eggs, sauteed onions and a sweet and savory sauce over a bowl of rice is a perenial favorite in Japan.
To get started with this recipe, we have to prepare a few components. You can have 'katsu-don' pork cutlet rice bowl using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make 'Katsu-don' Pork Cutlet Rice Bowl:
- Make ready 1 Katsu (pork cutlet)
- Take 1/4 Onion
- Prepare 2 Eggs
- Get Easy sauce
- Get 50 ml Water
- Take 1/2 tsp Dashi stock powder
- Prepare 2 tbsp Mirin
- Get 1 tbsp of each Soy sauce, sake
I think it's because of the idea of. A bowl of rice is topped with tonkatsu (deep fried crumbed pork cutlet), onion and beaten egg cooked in dashi with sweet soy sauce. Katsu-don is one of many popular dishes among Japanese. This Japanese katsudon—fried cutlet and egg rice bowl—is the best use you're ever gonna get out of leftover fried chicken or pork cutlets.
Instructions to make 'Katsu-don' Pork Cutlet Rice Bowl:
- I used leftover pork cutlet, but you could fry up a fresh batch. Cut the katsu into bite sizes.
- Heat the sauce ingredients in a small frying pan over medium heat. Add the sliced onion and bring to a boil. Reduce the heat and cover with a lid. Simmer for about 2 minutes.
- Add the pork cutlet and increase the heat. After it comes to the boil pour in half the beaten eggs along the side of the frying pan. Cover and simmer for 20 seconds.
- After 20 seconds uncover and pour in the leftover egg in the center. Cover again and simmer for about 15 seconds to soft-cook the egg. Done.
- Put the hot rice in a bowl and sprinkle with the shredded nori seaweed. Transfer the katsu and egg onto the rice and nori.
Katsu-don is one of many popular dishes among Japanese. This Japanese katsudon—fried cutlet and egg rice bowl—is the best use you're ever gonna get out of leftover fried chicken or pork cutlets. Well, an easy way to dip your feet into the world of fried-then-soaked foods is katsudon, a dish made with leftover chicken katsu or pork tonkatsu simmered with. Katsudon is a comforting, belly-warming dish from Japan, composed of sliced pork cutlets simmered in a dashi-based broth with onion and eggs and Don't stir, just cover and cook until the eggs are just about set but still slightly wobbly. Rinse and pat the pork until dry.
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