Pork Loin Katsudon Rice Bowl. Katsudon is a popular Japanese dish consisting 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. Don, or donburi, identifies this as a bowl dish.
Katsudon is a Japanese dish consisting of tonkatsu (deep fried pork cutlet) and dashi -steamed egg over rice. In Japan, this dish is typically made in an oyakodon pan, a single-serving pan that is similar in size to a donburi (rice bowl), but you can also make it in a frying pan. A Brief History of Katsudon Katsudon (カツ丼), short for tonkatsu doburi or pork cutlet rice bowl, is a popular Japanese dish consisting of a fried pork cutlet with onions and egg on a bowl of rice. You can have Pork Loin Katsudon Rice Bowl using 13 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Pork Loin Katsudon Rice Bowl
- Prepare 2 slice of Pork loin.
- You need 1/2 of Onion.
- It’s 2 tbsp of [A] Soy sauce.
- Prepare 1/2 tbsp of [A] Mirin.
- Prepare 1 of tabelspoon [A] Sugar.
- You need 100 ml of Dashi stock.
- It’s 1 of Egg (to coat the cutlets).
- You need 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.
- It’s 1 dash of Black peppers.
- It’s 4 of Eggs (medium).
- You need 2 of servings' worth Cooked white rice.
The star of this recipe is the crispy fried pork cutlet, which is super easy to make and when thrown on top of rice along with a tasty sauce makes for a quick and easy meal in a bowl! 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. Our Katsudon recipe is easy to make at home! We are eating curry rice or "Katsudon (Pork Cutlet Rice Bowl)" still […] Soy Sauce Marinated Tuna Rice Bowl (Maguro Zuke Don)
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..
I have introduced some rice bowl foods such as Oyako Don, Katsu Don, Buta Don before. Place the cut up pork cutlet on top leaving at least a quarter inch between the slices, and cover with a beaten egg. Fluff your rice and divide between the four bowls while the topping is assembling itself in the skillet. Though katsudon is usually made with pork cutlet, I of course made this vegan version using tofu! 'Don', that's short for donburi means "rice bowl dish" and usually contains meat, seafood, and vegetables simmered together to make a rice topping. So the term don is used to label dishes topped over rice such as gyudon, tendon, and oyakodon, (to name a few!).