Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, 'katsu-don' pork cutlet rice bowl. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
'Katsu-don' Pork Cutlet Rice Bowl is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine 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. 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 recipe, we must first prepare a few ingredients. You can cook '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:
- Get 1 Katsu (pork cutlet)
- Take 1/4 Onion
- Make ready 2 Eggs
- Prepare Easy sauce
- Take 50 ml Water
- Get 1/2 tsp Dashi stock powder
- Make ready 2 tbsp Mirin
- Prepare 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.
So that’s going to wrap it up with this exceptional food 'katsu-don' pork cutlet rice bowl recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
