Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, pork loin katsudon rice bowl. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Pork Loin Katsudon Rice Bowl is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Pork Loin Katsudon Rice Bowl is something that I’ve loved my entire life. They’re nice and they look wonderful.
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. 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 Literally, a donburi is a large ceramic bowl, the kind of vessel you might serve a bowl of noodle soup in. But it's also the name of a rice dish that's served.
To begin with this particular recipe, we have to prepare a few ingredients. You can have pork loin katsudon rice bowl using 13 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Pork Loin Katsudon Rice Bowl:
- Prepare 2 slice Pork loin
- Make ready 1/2 Onion
- Prepare 2 tbsp [A] Soy sauce
- Prepare 1/2 tbsp [A] Mirin
- Take 1 tabelspoon [A] Sugar
- Prepare 100 ml Dashi stock
- Take 1 Egg (to coat the cutlets)
- Take 1 enough to coat the pork Flour (to coat the cutlets)
- Take 1 enough to coat the pork Panko (to coat the cutlets)
- Take 1 dash Salt
- Take 1 dash Black peppers
- Prepare 4 Eggs (medium)
- Take 2 servings' worth Cooked white rice
Do one piece at a time. Evenly coat the pork with flour, removing the excess, and then coat with egg. I usually use pork cutlet, pork loin chop or tenderloin to make tonkatsu. In the case of tenderloin, each Tonkatsu for Katsu-don.
Instructions to make Pork Loin Katsudon Rice Bowl:
- Slice the onions.
- Mix the [A] ingredients. Prepare dashi stock with kombu and bonito by referring to. - - https://cookpad.com/us/recipes/146254-golden-dashi-stock-with-konbu-and-bonito-flakes
- Make the sauce by boiling dashi stock and [A] ingredients in a pot.
- Remove the sinew from the pork and flatten by pounding. Season with salt and pepper.
- Coat the pork in the order of flour, egg and panko.
- Fry in oil at 360°F/180°C. When the noise of frying oil changes, remove from the oil. Don't overcook the meat.
- Slice the pork into 6.
- 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.
- 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.
- Top the eggy meat on a bowl of rice. Repeat Step 8-9 to make the sauce and pour as much as you prefer.
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. 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. Crispy and succulent Japanese style pork cutlets in a sweet and salty onion and egg sauce served over rice in a bowl. Katsudon (カツ丼), short for tonkatsu doburi or pork cutlet rice bowl, is a popular Japanese dish consisting of a fried pork cutlet with onions and egg on a bowl of rice.
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