Hey everyone, it’s Clark, welcome to my recipe site. Today I will show you how to make a distinctive dish, Katsudon. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.
Katsudon Recipe. 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 make at home!
You can have Katsudon using 8 ingredients and 5 steps. Here is how you cook that.
Ingredients of Katsudon
- You need 1/2 of Onion.
- You need 1/3 of leek.
- You need 100 ml of Dashi.
- Take 20 ml of Soy sauce.
- Prepare 20 ml of mirin.
- You need 2 teaspoons of sugar.
- You need 3 of eggs.
- Prepare of Katsu(deep fried pork).
Hi, this may be interesting you: Katsudon Recipe (Deep-Fried Pork Cutlet Bowl)!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.It has become a modern tradition for Japanese students to eat katsudon the night before taking a major test or school entrance exam.Katsudon (Japanese: カツ丼) is a Japanese dish consisting of a bowl of rice (Japanese: 丼 donburi) topped with a breaded pork cutlet (Japanese: 豚カツ tonkatsu), an egg omelette, vegetables, and other condiments.
Katsudon instructions
- Slice onion and leek.
- Cook onions in dashi, soy sauce, mirin and sugar for 2 minutes..
- Add Katsu and leek and beaten eggs on top.
- Cook until eggs are cooked to your preference. If you like it to be quite raw, use good eggs..
- Pour it on top of rice.
Hiroyuki Terada - Diaries of a Master Sushi Chef.This Baked Katsudon (Japanese Pork Cutlet Rice Bowl) recipe is the rice bowl of your dream.This Katsudon, deep-fried pork cutlet bowl has a perfect balance of sweetness and saltiness! [recipe].
It is the favourite dish of Yuuri Katsuki.The English dub describes it as a "pork cutlet bowl".Use up leftovers and provide a hearty meal with this tasty pork katsudon.Using our tonkatsu recipe, it's great to make the day after a Japanese feast.This Japanese katsudon—fried cutlet and egg rice bowl—is the best use you're Well, an easy way to dip your feet into the world of fried-then-soaked foods is katsudon, a dish made with leftover chicken.
