Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, katsudon (pork tonkatsu rice bowl). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Katsudon (pork tonkatsu rice bowl) is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Katsudon (pork tonkatsu rice bowl) is something that I have loved my whole life. They are fine and they look fantastic.
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 is hearty compared to other donburi, but the taste is so good that you will not mind the extra calories from deep-frying the tonkatsu. This Katsudon, deep-fried pork cutlet bowl has a perfect balance of sweetness and saltiness!
To begin with this particular recipe, we must first prepare a few ingredients. You can cook katsudon (pork tonkatsu rice bowl) using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Katsudon (pork tonkatsu rice bowl):
- Take Katsudon sauce:
- Make ready brown onion, finely sliced
- Take water
- Take soba noodle sauce or 1/4 teaspoon dashi powder
- Take light soy sauce
- Make ready mirin
- Make ready white sugar (caster or granulated)
- Get cooked tonkatsu, sliced into 1-inch pieces (divide quantity into two)
- Make ready eggs, beaten (use more or less depending on preference, divide quantity into two)
- Get Garnish:
- Make ready spring onions, finely sliced
- Get Sprinkle black sesame seeds, optional
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. A bowl of rice is topped with tonkatsu (deep fried crumbed pork cutlet), onion and beaten egg cooked in dashi with sweet soy sauce. There is no difference between the tonkatsu used in katsudon and tonkatsu as a main dish. Katsudon is a comforting, belly-warming dish from Japan, composed of sliced pork cutlets simmered in a dashi-based broth with onion and eggs and served over a bowl of warm rice.
Instructions to make Katsudon (pork tonkatsu rice bowl):
- In a large saucepan add the sliced onions.
- Then to the onions add water, soba noodle sauce or dashi powder, light soya sauce, mirin and sugar on medium heat. Stir continuously until sugar has dissolved. Cover with a lid and bring to a boil *Note: this makes 1 serving (each katsudon needs to be done one by one).
- When onions become translucent, add the sliced tonkatsu into the saucepan and continue to simmer over medium heat.
- While it's cooking, beat the eggs. Then pour beaten eggs over the tonkatsu and add the spring onions. Cover saucepan with lid again and simmer between 20-30 seconds. Or until the eggs are cooked to your preference.
- In the meantime while the eggs cook, place rice in a large deep bowl. Then place the pork cutlet and egg mixture over the steamed rice. Sprinkle a few slices of spring onions and black sesame seeds (optional) over the katsudon. Serve and eat immediately while hot.
It's an ideal way to use up leftover cutlets from the refrigerator, but it's even more rewarding when it's made with fresh, warm. Tonkatsu is a Japanese pork cutlet that's deep-fried to crispy goodness. Combine that with egg and a special sauce and you get a dish called Katsudon! This Baked Katsudon (Japanese Pork Cutlet Rice Bowl) recipe is the rice bowl of your dream. As Saitama is out on a walk he is stopped by two police men on patrol.
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