Recipe of Super Quick Homemade 'Katsu-don' Pork Cutlet Rice Bowl
Hello everybody, it is John, welcome to my recipe page. Today, we're going to make a special dish, Easiest Way to Prepare Homemade 'Katsu-don' Pork Cutlet Rice Bowl. One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from 'Katsu-don' Pork Cutlet Rice Bowl, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare 'Katsu-don' Pork Cutlet Rice Bowl delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make 'Katsu-don' Pork Cutlet Rice Bowl is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must first prepare a few components. You can have 'Katsu-don' Pork Cutlet Rice Bowl using 8 ingredients and 5 steps. Here is how you can achieve it.
This is our family's favorite sauce for quick rice bowls, such as katsu-don or oyako-don.
For 1 serving, combine 50 ml of water, 1/2 teaspoon of dashi stock powder, 2 tablespoons of mirin, 1 tablespoon each of soy sauce and sake. Pour in the beaten eggs in two batches for a fluffy texture of soft cooked eggs.
You can transform leftover katsu into another dish. Apply this recipe to make oyako-don or various egg dishes. Recipe by Naomoka
Ingredients and spices that need to be Take to make 'Katsu-don' Pork Cutlet Rice Bowl:
- 1 Katsu (pork cutlet)
- 1/4 Onion
- 2 Eggs
- Easy sauce
- 50 ml Water
- 1/2 tsp Dashi stock powder
- 2 tbsp Mirin
- 1 tbsp of each Soy sauce, sake
Steps to make 'Katsu-don' Pork Cutlet Rice Bowl
- I used leftover pork cutlet, but you could fry up a fresh batch. Cut the katsu into bite sizes.
- Heat the sauce ingredients in a small frying pan over medium heat. Add the sliced onion and bring to a boil. Reduce the heat and cover with a lid. Simmer for about 2 minutes.
- Add the pork cutlet and increase the heat. After it comes to the boil pour in half the beaten eggs along the side of the frying pan. Cover and simmer for 20 seconds.
- After 20 seconds uncover and pour in the leftover egg in the center. Cover again and simmer for about 15 seconds to soft-cook the egg. Done.
- Put the hot rice in a bowl and sprinkle with the shredded nori seaweed. Transfer the katsu and egg onto the rice and nori.
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