Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, katsudon (japanese pork cutlet and egg rice bowl). One of my favorites food recipes. This time, I’m gonna make it a bit unique. 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. In Japanese culture, katsudon is considered soul food—the symbol of a tasty warm meal that can melt even the coldest part of your heart. 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.
Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook katsudon (japanese pork cutlet and egg rice bowl) using 7 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Katsudon (Japanese Pork Cutlet and Egg Rice Bowl):
- Prepare tonkatsu
- Take dashi stock
- Get soy sauce
- Get Mirin
- Get large eggs
- Prepare onion
- Get servings steamed 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 Japan. If you imagine a meat dish, a vegetable stir-fry and an omelette colliding over a bowl of rice into a delicious mess, and you'll have a pretty good. A bowl of rice topped with tonkatsu, onion and beaten egg, cooked in dashi with sweet soy sauce. Japanese people call deep fried crumbed pork cutlet "tonkatsu".
Steps to make Katsudon (Japanese Pork Cutlet and Egg Rice Bowl):
- Make steam rice and tonkatsu. (Tonkatsu Instructions: https://youtu.be/1xAeMKiJfhQ)
- Slice onion, and lightly beat the eggs and set aside.
- Sauce: Add the onion, dashi stock, mirin, soy sauce to a frying pan. Cook until onion softens.
- Split the sauce into ½ portion and set one portion aside. Leave the other half in the pot.
- Slice your tonkatsu into pieces and place on top of the onions.
- Drizzle half the egg over everything, close the lid. Cook over medium low heat until the egg is just set.
- Serve over bowls of steamed rice.
A bowl of rice topped with tonkatsu, onion and beaten egg, cooked in dashi with sweet soy sauce. Japanese people call deep fried crumbed pork cutlet "tonkatsu". Katsuretsu can be beef, pork or Tonkatsu for Katsu-don. There is no difference between the tonkatsu used in katsudon and tonkatsu. Katsudon (Japanese: カツ丼) is a popular Japanese food, a bowl of rice topped with a deep-fried pork cutlet, egg, vegetables, and condiments.
So that’s going to wrap this up for this special food katsudon (japanese pork cutlet and egg rice bowl) recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
