Creamy Egg Katsudon. How to make Japanese pork cutlet and egg rice bowl. Katsudon is one of those restaurant dishes that looks intimidating but is totally achievable at home. Case in point: Irresistibly juicy cutlet, creamy eggs, and steamed rice soaked in a savory sauce When making Donburi dishes like Katsudon and Oyakodon, we make one serving at a time using a.

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! The CREAMIEST Creamy Garlic & Mushroom Chicken.without the dairy c.ream! You can cook Creamy Egg Katsudon using 19 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Creamy Egg Katsudon

You need 1 of Pork loin cutlet.
Prepare 2 of Pork loin (for tonkatsu).
Prepare 1 of Salt and pepper.
It's 1 of ※Egg.
Prepare 30 grams of ※Plain flour.
It's 1 of Panko.
Prepare 5 tbsp of Vegetable oil.
Prepare 2 of (Or ready-made pork cutlets from the shop).
Prepare of ■■■■■■■■■■■■■■■■■■■■.
Prepare 1 of Onion.
It's 200 ml of Water.
It's 1/2 tsp of Dashi stock granules.
It's 3 tbsp of ＊Sugar.
It's 2 tbsp of ＊ Mirin.
You need 1 tbsp of ＊Sake.
Prepare 4 tbsp of ＊Soy sauce.
Prepare 3 of Eggs.
It's 2 of servings Plain cooked rice.
You need 1 of as required Shredded nori seaweed.

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. This Japanese katsudon—fried cutlet and egg rice Well, an easy way to dip your feet into the world of fried-then-soaked foods is katsudon, a dish made with leftover chicken katsu or pork tonkatsu. Katsudon is Tonkatsu (deep-fried pork) and eggs cooked in a sweet and salty broth and placed Katsudon is a hearty dish compared to other Japanese food because Tonkatsu is breaded and. See more ideas about katsudon, asian recipes, asian dishes.

Creamy Egg Katsudon step by step

Cut the sinews of the pork and pound with a meat pounder. Season with salt and pepper. Mix the ※ ingredients and coat the pork. Coat the pork with panko..
Heat vegetable oil in a pan and shallow-fry both sides. Drain excess oil on paper towels..
Wash the frying pan and heat water, dashi powder and sliced onion..
When the pan boils, add the ＊ ingredients and simmer for a while. Add the sliced pork cutlets..
Beat the egg white so it's well incorporated with the yolks. Pour in the beaten egg and shake the pan gently to evenly spread over the egg. Cover with a lid..
Reduce the heat and cook until the egg is almost set. Beat the remaining egg well and pour into the pan..
Turn off the heat and cover. Uncover after the egg is soft set..
Serve the cooked rice in a bowl and transfer the meat from Step 7. Scatter shredded nori on top..

Katsudon is a fried, panko-breaded pork cutlet with egg over rice and a favorite of Japanese restaurant-goers. I posted Oyako-don (chicken and Egg on Rice) in February. Katsu-don is the same concept as oyako-don but There is no difference between the tonkatsu used in katsudon and tonkatsu as a main dish. Creamy deviled eggs have a hint of spice thanks to hot sauce and a sprinkle of Cajun seasoning for garnish. View top rated Katsudon eggs recipes with ratings and reviews.