Pork Loin Katsudon Rice Bowl. 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. Today's recipe is ''Katsudon Pork Cutlet Rice Bowl Recipe. Good food for family because it have a sweet taste of egg that everyone will like also the kids.
This Baked Katsudon (Japanese Pork Cutlet Rice Bowl) recipe is the rice bowl of your dream.
The contrast of juicy panko-crusted pork, sautéed onion, soft eggs, fluffy steamed rice, and a flavorful sauce, all come together to deliver a bowl of deliciousness.
Katsudon, made with leftover tonkatsu (pork cutlet), eggs, sauteed onions and a sweet and savory sauce over a bowl of Literally, a donburi is a large ceramic bowl, the kind of vessel you might serve a bowl of noodle soup in.
You can cook Pork Loin Katsudon Rice Bowl using 13 ingredients and 10 steps. Here is how you cook it.
Ingredients of Pork Loin Katsudon Rice Bowl
- Prepare 2 slice of Pork loin.
- Prepare 1/2 of Onion.
- It's 2 tbsp of [A] Soy sauce.
- It's 1/2 tbsp of [A] Mirin.
- Prepare 1 of tabelspoon [A] Sugar.
- Prepare 100 ml of Dashi stock.
- You need 1 of Egg (to coat the cutlets).
- Prepare 1 of enough to coat the pork Flour (to coat the cutlets).
- Prepare 1 of enough to coat the pork Panko (to coat the cutlets).
- Prepare 1 dash of Salt.
- You need 1 dash of Black peppers.
- Prepare 4 of Eggs (medium).
- You need 2 of servings' worth Cooked white rice.
But it's also the name of a rice dish that's served in its eponymous tableware. Prepare the breading station by placing flour, beaten egg, and breadcrumbs in separate shallow bowls. Do one piece at a time. Evenly coat the pork with flour, removing the excess, and then coat with egg.
Pork Loin Katsudon Rice Bowl step by step
- Slice the onions..
- Mix the [A] ingredients. Prepare dashi stock with kombu and bonito by referring to. https://cookpad.com/us/recipes/146254-golden-dashi-stock-with-konbu-and-bonito-flakes.
- Make the sauce by boiling dashi stock and [A] ingredients in a pot..
- Remove the sinew from the pork and flatten by pounding. Season with salt and pepper..
- Coat the pork in the order of flour, egg and panko..
- Fry in oil at 360°F/180°C. When the noise of frying oil changes, remove from the oil. Don't overcook the meat..
- Slice the pork into 6..
- Make individual serving at a time. Boil half of the sauce from Step 3 and half the onions into a small pan over medium heat..
- Place the pork into the pan and pour in 2 beaten eggs. Cover with a lid and cook for 20-30 seconds, then turn off the heat..
- Top the eggy meat on a bowl of rice. Repeat Step 8-9 to make the sauce and pour as much as you prefer..
So katsudon is a thin pork cutlet, breaded and fried. Later it will be added to a broth which is comprised of mirin, soy sauce, sugar, and dashi or To conclude, I hope you will try this recipe for Japanese Pork Katsudon and Rice Bowl! Your whole family will love it!! And I'm starting with — KATSUDON or Pork Cutlet Rice Bowl, of course! I usually use pork cutlet, pork loin chop or tenderloin to make tonkatsu.