Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, creamy egg katsudon. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Creamy Egg Katsudon is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Creamy Egg Katsudon is something which I have loved my whole life.
How to make Japanese pork cutlet and egg rice bowl. Katsudon is one of those restaurant dishes that looks intimidating but is totally achievable at home. Eggs - Katsudon is best when the eggs are still a little creamy, so it is important to use fresh eggs from a farm you trust. Eating undercooked eggs always carries the risk of food-borne illness.
To get started with this particular recipe, we must prepare a few components. You can cook creamy egg katsudon using 19 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Creamy Egg Katsudon:
- Make ready Pork loin cutlet
- Make ready Pork loin (for tonkatsu)
- Prepare Salt and pepper
- Take ※Egg
- Take ※Plain flour
- Prepare Panko
- Get Vegetable oil
- Get (Or ready-made pork cutlets from the shop)
- Prepare ■■■■■■■■■■■■■■■■■■■■
- Get Onion
- Prepare Water
- Prepare Dashi stock granules
- Make ready ＊Sugar
- Prepare ＊ Mirin
- Get ＊Sake
- Prepare ＊Soy sauce
- Make ready Eggs
- Take servings Plain cooked rice
- Take as required Shredded nori seaweed
Katsudon is a popular Japanese dish that consists of tonkatsu (breaded deep-fried pork) and eggs cooked in a sweet and salty broth served over rice. Katsudon is Tonkatsu (deep-fried pork) and eggs cooked in a sweet and Katsudon is a hearty dish compared to other Japanese food because Tonkatsu is breaded and deep-fried, but the taste is so. I posted Oyako-don (chicken and Egg on Rice) in February. Katsu-don is the same concept as oyako-don but There is no difference between the tonkatsu used in katsudon and tonkatsu as a main dish.
Instructions to make Creamy Egg Katsudon:
- Cut the sinews of the pork and pound with a meat pounder. Season with salt and pepper. Mix the ※ ingredients and coat the pork. Coat the pork with panko.
- Heat vegetable oil in a pan and shallow-fry both sides. Drain excess oil on paper towels.
- Wash the frying pan and heat water, dashi powder and sliced onion.
- When the pan boils, add the ＊ ingredients and simmer for a while. Add the sliced pork cutlets.
- Beat the egg white so it's well incorporated with the yolks. Pour in the beaten egg and shake the pan gently to evenly spread over the egg. Cover with a lid.
- Reduce the heat and cook until the egg is almost set. Beat the remaining egg well and pour into the pan.
- Turn off the heat and cover. Uncover after the egg is soft set.
- Serve the cooked rice in a bowl and transfer the meat from Step 7. Scatter shredded nori on top.
I posted Oyako-don (chicken and Egg on Rice) in February. Katsu-don is the same concept as oyako-don but There is no difference between the tonkatsu used in katsudon and tonkatsu as a main dish. Katsudon Japanese Pork Cutlet and Egg Rice Bowl. · Katsudon is a fried, panko-breaded pork cutlet with egg over rice and a favorite of Japanese restaurant-goers. This Japanese katsudon—fried cutlet and egg rice bowl—is the best use you're Well, an easy way to dip your feet into the world of fried-then-soaked foods is katsudon, a dish made with leftover chicken. The Katsudon is one of the most well-known Japanese rice bowls in the world, and it is easy to see why -it is the perfect balance between sweet and salty, filled with delightful.
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