Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, 'katsu-don' pork cutlet rice bowl. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. 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 simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. 'Katsu-don' Pork Cutlet Rice Bowl is something that I have loved my whole life.
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. A bowl of rice is topped with tonkatsu (deep fried crumbed pork cutlet), onion and beaten egg cooked in dashi with sweet soy sauce.
To get started with this particular 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 cook it.
The ingredients needed to make 'Katsu-don' Pork Cutlet Rice Bowl:
- Make ready 1 Katsu (pork cutlet)
- Get 1/4 Onion
- Prepare 2 Eggs
- Prepare Easy sauce
- Prepare 50 ml Water
- Take 1/2 tsp Dashi stock powder
- Make ready 2 tbsp Mirin
- Take 1 tbsp of each Soy sauce, sake
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. Katsudon (カツ丼) is a popular Japanese food, a bowl of rice topped with a deep-fried pork cutlet, egg, vegetables, and condiments. The dish takes its name from the Japanese words tonkatsu (for pork cutlet) and donburi (for rice bowl dish). Crispy and succulent Japanese style pork cutlets in a sweet and salty onion and egg sauce served over rice in a bowl.
Steps 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.
The star of this recipe is the crispy fried pork cutlet, which is super easy to make and when thrown on top of rice along with a tasty sauce makes for a quick and easy meal in a bowl! Rinse and pat the pork until dry. Place the bread pieces in a blender and roughly grind until they look like large snowflakes. Don't grind to the size and texture of store-bought panko, as larger flakes are key to making the pork cutlet fluffy and textured. 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.
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