Pork Loin Katsudon Rice Bowl
Pork Loin Katsudon Rice Bowl

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, pork loin katsudon rice bowl. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Pork Loin Katsudon Rice Bowl is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Pork Loin Katsudon Rice Bowl is something which I have loved my entire life. They’re nice and they look fantastic.

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. 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 Literally, a donburi is a large ceramic bowl, the kind of vessel you might serve a bowl of noodle soup in. But it's also the name of a rice dish that's served. This Katsudon, deep-fried pork cutlet bowl has a perfect balance of sweetness and saltiness!

To begin with this particular recipe, we have to prepare a few ingredients. You can cook pork loin katsudon rice bowl using 13 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Pork Loin Katsudon Rice Bowl:
  1. Take Pork loin
  2. Prepare Onion
  3. Make ready [A] Soy sauce
  4. Get [A] Mirin
  5. Take tabelspoon [A] Sugar
  6. Get Dashi stock
  7. Take Egg (to coat the cutlets)
  8. Make ready enough to coat the pork Flour (to coat the cutlets)
  9. Prepare enough to coat the pork Panko (to coat the cutlets)
  10. Prepare Salt
  11. Take Black peppers
  12. Make ready Eggs (medium)
  13. Take servings' worth Cooked white rice

Do one piece at a time. Evenly coat the pork with flour, removing the excess, and then coat with egg. I usually use pork cutlet, pork loin chop or tenderloin to make tonkatsu. In the case of tenderloin, each Tonkatsu for Katsu-don.

Instructions to make Pork Loin Katsudon Rice Bowl:
  1. Slice the onions.
  2. Mix the [A] ingredients. Prepare dashi stock with kombu and bonito by referring to. - - https://cookpad.com/us/recipes/146254-golden-dashi-stock-with-konbu-and-bonito-flakes
  3. Make the sauce by boiling dashi stock and [A] ingredients in a pot.
  4. Remove the sinew from the pork and flatten by pounding. Season with salt and pepper.
  5. Coat the pork in the order of flour, egg and panko.
  6. Fry in oil at 360°F/180°C. When the noise of frying oil changes, remove from the oil. Don't overcook the meat.
  7. Slice the pork into 6.
  8. Make individual serving at a time. Boil half of the sauce from Step 3 and half the onions into a small pan over medium heat.
  9. Place the pork into the pan and pour in 2 beaten eggs. Cover with a lid and cook for 20-30 seconds, then turn off the heat.
  10. Top the eggy meat on a bowl of rice. Repeat Step 8-9 to make the sauce and pour as much as you prefer.

I usually use pork cutlet, pork loin chop or tenderloin to make tonkatsu. In the case of tenderloin, each Tonkatsu for Katsu-don. There is no difference between the tonkatsu used in katsudon and A bowl of rice topped with tonkatsu (deep fried crumbed pork cutlet), onion and beaten egg, cooked. 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.

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