Creamy Egg Katsudon.
You can have Creamy Egg Katsudon using 19 ingredients and 8 steps. Here is how you cook it.
Ingredients of Creamy Egg Katsudon
- You need 1 of Pork loin cutlet.
- Prepare 2 of Pork loin (for tonkatsu).
- Prepare 1 of Salt and pepper.
- You need 1 of ※Egg.
- You need 30 grams of ※Plain flour.
- You need 1 of Panko.
- Prepare 5 tbsp of Vegetable oil.
- You need 2 of (Or ready-made pork cutlets from the shop).
- Prepare of ■■■■■■■■■■■■■■■■■■■■.
- You need 1 of Onion.
- You need 200 ml of Water.
- Prepare 1/2 tsp of Dashi stock granules.
- It’s 3 tbsp of ＊Sugar.
- Prepare 2 tbsp of ＊ Mirin.
- Prepare 1 tbsp of ＊Sake.
- It’s 4 tbsp of ＊Soy sauce.
- It’s 3 of Eggs.
- It’s 2 of servings Plain cooked rice.
- Prepare 1 of as required Shredded nori seaweed.
Creamy Egg Katsudon step by step
- 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..
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