Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, pork loin katsudon rice bowl. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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.
Pork Loin Katsudon Rice Bowl is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Pork Loin Katsudon Rice Bowl is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. 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:
- Make ready 2 slice Pork loin
- Make ready 1/2 Onion
- Get 2 tbsp [A] Soy sauce
- Get 1/2 tbsp [A] Mirin
- Take 1 tabelspoon [A] Sugar
- Make ready 100 ml Dashi stock
- Make ready 1 Egg (to coat the cutlets)
- Get 1 enough to coat the pork Flour (to coat the cutlets)
- Prepare 1 enough to coat the pork Panko (to coat the cutlets)
- Take 1 dash Salt
- Take 1 dash Black peppers
- Get 4 Eggs (medium)
- Prepare 2 servings' worth Cooked white rice
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 The results of this katsudon recipe were great-the crispy pork, paired with the slightly sweet mixture of egg and onion, all smushed into a pile of rice? 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:
- Slice the onions.
- 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
- Make the sauce by boiling dashi stock and [A] ingredients in a pot.
- Remove the sinew from the pork and flatten by pounding. Season with salt and pepper.
- Coat the pork in the order of flour, egg and panko.
- Fry in oil at 360°F/180°C. When the noise of frying oil changes, remove from the oil. Don't overcook the meat.
- Slice the pork into 6.
- 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.
- 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.
- Top the eggy meat on a bowl of rice. Repeat Step 8-9 to make the sauce and pour as much as you prefer.
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. Crispy and succulent Japanese style pork cutlets in a sweet and salty onion and egg sauce served over rice in a bowl. 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.
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