Simple Way to Prepare Speedy Pork Loin Katsudon Rice Bowl

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The ingredients needed to make Pork Loin Katsudon Rice Bowl:

1. Prepare 2 slice Pork loin
2. Make ready 1/2 Onion
3. Take 2 tbsp [A] Soy sauce
4. Make ready 1/2 tbsp [A] Mirin
5. Prepare 1 tabelspoon [A] Sugar
6. Get 100 ml Dashi stock
7. Get 1 Egg (to coat the cutlets)
8. Prepare 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. Prepare 1 dash Salt
11. Get 1 dash Black peppers
12. Take 4 Eggs (medium)
13. Make ready 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.

Steps 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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