//]]> Steps to Prepare Speedy Pork Loin Katsudon Rice Bowl | Make Your Favorite Restaurant Dishes At Home!

17/10/2020 05:56

Steps to Prepare Speedy Pork Loin Katsudon Rice Bowl

by Sarah Sanders

Pork Loin Katsudon Rice Bowl
Pork Loin Katsudon Rice Bowl

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, pork loin katsudon rice bowl. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Pork Loin Katsudon Rice Bowl is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Pork Loin Katsudon Rice Bowl is something that I have loved my whole life. They’re fine and they look fantastic.

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. This Katsudon, deep-fried pork cutlet bowl has a perfect balance of sweetness and saltiness! How To Make Japanese Pork Cutlet & Egg Rice Bowl - Marion's Kitchen. 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.

To begin with this particular recipe, we must prepare a few ingredients. You can cook pork loin katsudon rice bowl using 13 ingredients and 10 steps. Here is how you can achieve it.

 

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The ingredients needed to make Pork Loin Katsudon Rice Bowl:
  1. Get 2 slice Pork loin
  2. Make ready 1/2 Onion
  3. Take 2 tbsp [A] Soy sauce
  4. Take 1/2 tbsp [A] Mirin
  5. Make ready 1 tabelspoon [A] Sugar
  6. Make ready 100 ml Dashi stock
  7. Get 1 Egg (to coat the cutlets)
  8. Make ready 1 enough to coat the pork Flour (to coat the cutlets)
  9. Get 1 enough to coat the pork Panko (to coat the cutlets)
  10. Take 1 dash Salt
  11. Take 1 dash Black peppers
  12. Make ready 4 Eggs (medium)
  13. Take 2 servings' worth Cooked white rice

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. This Baked Katsudon (Japanese Pork Cutlet Rice Bowl) recipe is the rice bowl of your dream.


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Instructions to make Pork Loin Katsudon Rice Bowl:
  1. Slice the onions.
  2. 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
  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.

Evenly coat the pork with flour, removing the excess, and then coat with egg. This Baked Katsudon (Japanese Pork Cutlet Rice Bowl) recipe is the rice bowl of your dream. 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 The results of this katsudon recipe were great-the crispy pork, paired with the slightly sweet mixture of egg and onion, all smushed into a pile of rice? This Japanese katsudon—fried cutlet and egg rice bowl—is the best use you're ever gonna get out of leftover fried chicken or pork cutlets.

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