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How to Make Appetizing Creamy Egg Katsudon

Creamy Egg Katsudon. This Japanese katsudon—fried cutlet and egg rice 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. 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.

Creamy Egg Katsudon 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. Katsudon is a fried, panko-breaded pork cutlet with egg over rice and a favorite of Japanese restaurant-goers. You can have Creamy Egg Katsudon using 19 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Creamy Egg Katsudon

  1. You need 1 of Pork loin cutlet.
  2. It’s 2 of Pork loin (for tonkatsu).
  3. It’s 1 of Salt and pepper.
  4. You need 1 of ※Egg.
  5. It’s 30 grams of ※Plain flour.
  6. Prepare 1 of Panko.
  7. You need 5 tbsp of Vegetable oil.
  8. Prepare 2 of (Or ready-made pork cutlets from the shop).
  9. Prepare of ■■■■■■■■■■■■■■■■■■■■.
  10. It’s 1 of Onion.
  11. It’s 200 ml of Water.
  12. You need 1/2 tsp of Dashi stock granules.
  13. It’s 3 tbsp of *Sugar.
  14. You need 2 tbsp of * Mirin.
  15. You need 1 tbsp of *Sake.
  16. You need 4 tbsp of *Soy sauce.
  17. Prepare 3 of Eggs.
  18. Prepare 2 of servings Plain cooked rice.
  19. It’s 1 of as required Shredded nori seaweed.

Our Katsudon recipe is easy to make at home! See more ideas about katsudon, asian recipes, asian dishes. Katsudon is a fried, panko-breaded pork cutlet with egg over rice and a favorite of Japanese restaurant-goers. 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.

Creamy Egg Katsudon step by step

  1. 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..
  2. Heat vegetable oil in a pan and shallow-fry both sides. Drain excess oil on paper towels..
  3. Wash the frying pan and heat water, dashi powder and sliced onion..
  4. When the pan boils, add the * ingredients and simmer for a while. Add the sliced pork cutlets..
  5. 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..
  6. Reduce the heat and cook until the egg is almost set. Beat the remaining egg well and pour into the pan..
  7. Turn off the heat and cover. Uncover after the egg is soft set..
  8. Serve the cooked rice in a bowl and transfer the meat from Step 7. Scatter shredded nori on top..

Katsudon is a hearty dish compared to other Japanese food because Tonkatsu is breaded and deep-fried, but the taste is so Katsudon was once portrayed as a hearty, soul food in Japanese culture. I posted Oyako-don (chicken and Egg on Rice) in February. This pan is for me to make Katsudon. Which is one ofmy favorite Japanese food. Its a real handy tool to steam the katsu, sauce and egg.

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