Pork Loin Katsudon Rice Bowl. Now Choose From Multiple Easy Pork Loin Recipes To Create That Perfect Meal. Katsudon is a popular Japanese dish that consists of tonkatsu (breaded deep-fried pork) and eggs cooked in a sweet and salty broth served over rice. Katsu, or "cutlet" in Japanese, refers to meat that's been pounded thin before being cooked.
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.
Immediately transfer the pork cutlets onto the bowl of rice.
Be careful when transferring from the pan onto the bowl.
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.
- It's 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).
- You need 1 of enough to coat the pork Panko (to coat the cutlets).
- Prepare 1 dash of Salt.
- Prepare 1 dash of Black peppers.
- You need 4 of Eggs (medium).
- It's 2 of servings' worth Cooked white rice.
If the eggs adhere to the edge of the pan, use a spoon to remove the eggs before transferring to the bowl. Crack the egg into a bowl and spoon a quarter of it into a shallow dish. Add a sprinkle of water and beat well with a whisk. Dust both sides of the pork slice with the all-purpose flour.
Pork Loin Katsudon Rice Bowl instructions
- 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..
Make sure to remove the excess flour and then dip the pork in the egg. Fried Pork Rice Bowl (Katsudon) Katsudon is one of popular don (rice bowl) foods. The cooking method is almost same with Oyakodon (chicken and egg rice bowl), but main ingredient is " Tonkatsu (Japanese pork cutlet) " instead of chicken. Who developed this food is not clear, there are some stories. 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.
