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Recipe: Appetizing Pork Loin Katsudon Rice Bowl

Pork Loin Katsudon Rice Bowl. 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. This Katsudon, deep-fried pork cutlet bowl has a perfect balance of sweetness and saltiness! How To Make Japanese Pork Cutlet & Egg Rice Bowl – Marion's Kitchen.

Pork Loin Katsudon Rice Bowl I usually use pork cutlet, pork loin chop or tenderloin to make tonkatsu. In the case of tenderloin, each Tonkatsu for Katsu-don. 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. You can have Pork Loin Katsudon Rice Bowl using 13 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Pork Loin Katsudon Rice Bowl

  1. It’s 2 slice of Pork loin.
  2. You need 1/2 of Onion.
  3. You need 2 tbsp of [A] Soy sauce.
  4. It’s 1/2 tbsp of [A] Mirin.
  5. It’s 1 of tabelspoon [A] Sugar.
  6. Prepare 100 ml of Dashi stock.
  7. You need 1 of Egg (to coat the cutlets).
  8. Prepare 1 of enough to coat the pork Flour (to coat the cutlets).
  9. You need 1 of enough to coat the pork Panko (to coat the cutlets).
  10. It’s 1 dash of Salt.
  11. You need 1 dash of Black peppers.
  12. You need 4 of Eggs (medium).
  13. Prepare 2 of servings' worth Cooked white rice.

Prepare the breading station by placing flour, beaten egg, and breadcrumbs in separate shallow bowls. Do one piece at a time. Evenly coat the pork with flour, removing the excess, and then coat with egg. This Baked Katsudon (Japanese Pork Cutlet Rice Bowl) recipe is the rice bowl of your dream.

Pork Loin Katsudon Rice Bowl step by step

  1. Slice the onions..
  2. Mix the [A] ingredients. Prepare dashi stock with kombu and bonito by referring to.
  3. Make the sauce by boiling dashi stock and [A] ingredients in a pot..
  4. Remove the sinew from the pork and flatten by pounding. Season with salt and pepper..
  5. Coat the pork in the order of flour, egg and panko..
  6. Fry in oil at 360°F/180°C. When the noise of frying oil changes, remove from the oil. Don't overcook the meat..
  7. Slice the pork into 6..
  8. 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..
  9. 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..
  10. Top the eggy meat on a bowl of rice. Repeat Step 8-9 to make the sauce and pour as much as you prefer..

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? 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. Katsudon (カツ丼), short for tonkatsu doburi or pork cutlet rice bowl, is a popular Japanese dish consisting of a fried 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!

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