Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, creamy egg katsudon. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Katsudon is a fried, panko-breaded pork cutlet with egg over rice and a favorite of Japanese restaurant-goers. Our Katsudon recipe is easy to make 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.
Creamy Egg Katsudon is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Creamy Egg Katsudon is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have creamy egg katsudon using 19 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Creamy Egg Katsudon:
- Take 1 Pork loin cutlet
- Make ready 2 Pork loin (for tonkatsu)
- Get 1 Salt and pepper
- Take 1 ※Egg
- Get 30 grams ※Plain flour
- Make ready 1 Panko
- Prepare 5 tbsp Vegetable oil
- Prepare 2 (Or ready-made pork cutlets from the shop)
- Get ■■■■■■■■■■■■■■■■■■■■
- Prepare 1 Onion
- Make ready 200 ml Water
- Take 1/2 tsp Dashi stock granules
- Take 3 tbsp ＊Sugar
- Take 2 tbsp ＊ Mirin
- Prepare 1 tbsp ＊Sake
- Get 4 tbsp ＊Soy sauce
- Get 3 Eggs
- Prepare 2 servings Plain cooked rice
- Make ready 1 as required Shredded nori seaweed
Katsudon (カツ丼), short for tonkatsu doburi or pork cutlet rice bowl, is a popular Japanese dish consisting of a fried pork cutlet with onions and egg on a bowl of rice. The CREAMIEST Creamy Garlic & Mushroom Chicken.without the dairy c.ream! Katsudon is a hearty dish compared to other Japanese food because Tonkatsu is breaded and Katsudon was once portrayed as a hearty, soul food in Japanese culture. A typical scene for it was in.
Steps 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.
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. 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 textures, thanks to the. View top rated Katsudon eggs recipes with ratings and reviews. Katsudon (カツ丼) is popular Japanese food consisting a bowl of rice topped with a deep-fried pork cutlet, egg, and condiments. It has become a modern ritual tradition for Japanese students to eat.
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