How to Cook Appetizing Pork Loin Katsudon Rice Bowl

  • 3 min read
  • Jun 12, 2021

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.

How to Cook Appetizing Pork Loin Katsudon Rice Bowl 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

  1. Prepare 2 slice of Pork loin.
  2. You need 1/2 of Onion.
  3. It’s 2 tbsp of [A] Soy sauce.
  4. Prepare 1/2 tbsp of [A] Mirin.
  5. Prepare 1 of tabelspoon [A] Sugar.
  6. You need 100 ml of Dashi stock.
  7. It’s 1 of Egg (to coat the cutlets).
  8. You need 1 of enough to coat the pork Flour (to coat the cutlets).
  9. Prepare 1 of enough to coat the pork Panko (to coat the cutlets).
  10. Prepare 1 dash of Salt.
  11. It’s 1 dash of Black peppers.
  12. It’s 4 of Eggs (medium).
  13. 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

  1. Slice the onions..
  2. Mix the [A] ingredients. Prepare dashi stock with kombu and bonito by referring to.
  3. Make the sauce by boiling dashi stock and [A] ingredients in a pot..
  4. Remove the sinew from the pork and flatten by pounding. Season with salt and pepper..
  5. Coat the pork in the order of flour, egg and panko..
  6. Fry in oil at 360°F/180°C. When the noise of frying oil changes, remove from the oil. Don't overcook the meat..
  7. Slice the pork into 6..
  8. 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..
  9. 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..
  10. 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!).


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