Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, creamy egg katsudon. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Creamy Egg Katsudon is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Creamy Egg Katsudon is something that I’ve loved my entire life. They’re fine and they look fantastic.
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! Eggs - Katsudon is best when the eggs are still a little creamy, so it is important to use fresh eggs from a farm you trust.
To get started with this particular recipe, we must first prepare a few components. You can have creamy egg katsudon using 19 ingredients and 8 steps. Here is how you cook that.
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
- Make ready 1 ※Egg
- Make ready 30 grams ※Plain flour
- Make ready 1 Panko
- Take 5 tbsp Vegetable oil
- Prepare 2 (Or ready-made pork cutlets from the shop)
- Get ■■■■■■■■■■■■■■■■■■■■
- Make ready 1 Onion
- Take 200 ml Water
- Get 1/2 tsp Dashi stock granules
- Prepare 3 tbsp ＊Sugar
- Prepare 2 tbsp ＊ Mirin
- Make ready 1 tbsp ＊Sake
- Prepare 4 tbsp ＊Soy sauce
- Get 3 Eggs
- Take 2 servings Plain cooked rice
- Get 1 as required Shredded nori seaweed
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. The CREAMIEST Creamy Garlic & Mushroom Chicken.without the dairy c.ream! Katsudon is a hearty dish compared to other Japanese food because Tonkatsu is breaded and Katsudon was once portrayed as a hearty, soul food in Japanese culture. A typical scene for it was in.
Instructions 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 Japanese Pork Cutlet and Egg Rice Bowl. · Katsudon is a fried, panko-breaded pork cutlet with egg over rice and a favorite of Japanese restaurant-goers. The Katsudon is one of the most well-known Japanese rice bowls in the world, and it is easy to see why -it is the perfect balance between sweet and salty, filled with delightful textures, thanks to the. View top rated Katsudon eggs recipes with ratings and reviews. Katsudon (カツ丼) is popular Japanese food consisting a bowl of rice topped with a deep-fried pork cutlet, egg, and condiments. It has become a modern ritual tradition for Japanese students to eat.
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