Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, sauce katsu rice bowl. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Sauce Katsu Rice Bowl is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Sauce Katsu Rice Bowl is something that I’ve loved my entire life.
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. Katsu, or "cutlet" in Japanese, refers to meat that's been pounded thin before being cooked. Don, or donburi, identifies this as a bowl dish.
To get started with this particular recipe, we have to prepare a few components. You can have sauce katsu rice bowl using 11 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Sauce Katsu Rice Bowl:
- Make ready per serving, 4 to 6 slices total Pork roast meat (sliced about 5 mm thick)
- Take Cabbage
- Get servings Plain steamed rice
- Take ○ Tonkatsu sauce
- Prepare ○ Soy sauce
- Get ○ Ketchup
- Prepare ○ Sugar
- Get ○ Water
- Get ○ Dashi stock granules (optional)
- Prepare of each Salt and pepper
- Make ready For the coating: Flour, beaten egg, panko
I say "katsu-style" because The night we had this fried fish rice bowl for dinner, we had been out of sake for weeks. Alex had to improvise to come up with a sauce that was equally. This Baked Katsudon (Japanese Pork Cutlet Rice Bowl) recipe is the rice bowl of your dream. Case in point: Irresistibly juicy cutlet, creamy eggs, and steamed rice soaked in a savory sauce, Katsuson is nothing The baked katsu came out perfectly.
Steps to make Sauce Katsu Rice Bowl:
- Wash the cabbage, shred very finely and soak in a bowl of water.
- Flatten the pork roast slices with the side of you knife and layer two slices (per serving) together. Put the fat side of each slice on opposite sides. Make 2 portions.
- Season both sides with salt and pepper, coat with the flour, beaten egg and panko and deep fry.
- While you're frying the cutlets, combine the sauce ingredients marked ○ in a container big enough for the cutlets to fit comfortably and mix. When the cutlets are almost done, microwave the sauce for a minute.
- Serve rice into bowls, top with drained shredded cabbage, and spoon 1-2 tablespoons of the mixed sauce (taste first).
- Put the freshly fried cutlets in the container with the sauce from Step 4 and coat both sides with the sauce. Slice into easy to eat pieces, place on top of the cabbage in the bowls and pour the leftover sauce over.
- For bentos, coat both sides in the sauce.
- I used this sauce to make a fried egg don (rice bowl). See
- This a simple rice bowl using store-bought croquettes. The sauce goes well with croquettes too.
- My husband usually isn't satisfied with just croquettes, so this is a "tonkatsu and croquette bowl." It looks nice if you slice both on the diagonal.
I made the broth in my instant pot on the saute setting. I made my own vegan version of the famous Katsudon, which is basically katsu or pork cutlet over rice. Add in the sliced tofu katsu. Using a spoon, carefully scoop the sauce and pour over the tofu until they are well coated. Leave to cook until the tofu has absorbed.
So that is going to wrap this up for this special food sauce katsu rice bowl recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
