Katsudon Japanese Leftover Cutlet Rice Egg Bowl Recipe

Katsudon Japanese Pork Cutlet and Egg Rice Bowl

WebApr 1, 2015 · Carefully lay the pork chops in the hot oil and cook for 5-6 minutes on one side, until golden brown. Flip and cook the other side for …

Rating: 4.9/5(63)
1. Season the pounded pork chops with salt and pepper, and dust with a light, even coating of flour. In one shallow bowl, beat the egg. Put the panko into another shallow bowl.
2. Add thin, even layer of oil to a cast iron pan or skillet over medium heat. The oil is ready when you throw a panko breadcrumb into the oil and it sizzles. Dip the pork into the egg to coat. Transfer the pork to the panko and press it evenly into the meat to get a good coating.
3. Carefully lay the pork chops in the hot oil and cook for 5-6 minutes on one side, until golden brown. Flip and cook the other side for another 5-6 minutes. Drain on a plate lined with a paper towel.
4. While the pork is resting, add the stock, sugar, soy sauce, and Mirin to a small bowl. In another bowl, lightly beat 2 eggs. Add a tablespoon of oil to a pan over medium heat, and add the sliced onion. Fry the onions until they’re translucent and slightly caramelized.

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Katsudon (PorkCutlet Rice Bowl) Recipe NYT Cooking

WebStep 3. In a large skillet over medium heat, add ⅔ cup dashi, soy sauce, mirin, onion, ginger and peas, if using. Bring to a simmer, then turn the …

Rating: 4/5(408)

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Baked Katsudon 揚げないカツ丼 • Just One Cookbook

WebSep 4, 2023 · Adjust the amount of sauce based on your frying pan size. Bring the sauce and onions to a boil. Lower the heat to medium and …

1. Gather all the ingredients. Adjust the oven rack to the middle position and preheat the oven to 400ºF (200ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC).
2. Combine the panko and oil in a frying pan and toast over medium heat until golden brown. Transfer panko into a shallow dish and allow to cool.
3. Combine Seasonings in a liquid measuring cup or bowl. This amount could be more than you need, depending on the frying pan size you decide to use. You can store the extra in a mason jar in the refrigerator for up to a week. Beat one egg in a bowl.
4. In this step-by-step, I will show you how traditionally Katsudon is made in a 1-serving Oyakodon Pan Why? The size of the oyakodon pan is similar to donburi bowl size; therefore, it's easy to slide the cooked food over steamed rice in the bowl. You can make 2 servings at once in one large frying pan and carefully divide it, but each portion won't be a round shape to fit over the round rice bowl.

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