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Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, creamy egg katsudon. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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. The CREAMIEST Creamy Garlic & Mushroom Chicken.without the dairy c.ream!
Creamy Egg Katsudon is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Creamy Egg Katsudon is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook creamy egg katsudon using 19 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Creamy Egg Katsudon:
- Make ready 1 Pork loin cutlet
- Prepare 2 Pork loin (for tonkatsu)
- Take 1 Salt and pepper
- Prepare 1 ※Egg
- Make ready 30 grams ※Plain flour
- Take 1 Panko
- Take 5 tbsp Vegetable oil
- Make ready 2 (Or ready-made pork cutlets from the shop)
- Take ■■■■■■■■■■■■■■■■■■■■
- Make ready 1 Onion
- Prepare 200 ml Water
- Get 1/2 tsp Dashi stock granules
- Take 3 tbsp ＊Sugar
- Prepare 2 tbsp ＊ Mirin
- Take 1 tbsp ＊Sake
- Take 4 tbsp ＊Soy sauce
- Make ready 3 Eggs
- Prepare 2 servings Plain cooked rice
- Get 1 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.
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 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. 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.
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So that is going to wrap this up with this special food creamy egg katsudon recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
