Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, 'katsu-don' pork cutlet rice bowl. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
'Katsu-don' Pork Cutlet Rice Bowl is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look wonderful. 'Katsu-don' Pork Cutlet Rice Bowl is something which I’ve 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. Don, or donburi, identifies this as a bowl dish. Katsudon is one of the most popular ways of eating tonkatsu in Japan, but it hasn't quite caught on abroad as much.
To get started with this particular recipe, we have to first prepare a few components. You can cook 'katsu-don' pork cutlet rice bowl using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make 'Katsu-don' Pork Cutlet Rice Bowl:
- Get Katsu (pork cutlet)
- Take Onion
- Prepare Eggs
- Prepare Easy sauce
- Prepare Water
- Get Dashi stock powder
- Prepare Mirin
- Prepare 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. 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.
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.
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. Crispy and succulent Japanese style pork cutlets in a sweet and salty onion and egg sauce served over rice in a bowl. 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! 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.
So that’s going to wrap it up with this exceptional food 'katsu-don' pork cutlet rice bowl recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
