How to Make Katsudon (Recipe) カツ丼の作り方 (レシピ)

★人気記事
★イチオシ記事

Last time I covered Tonkatsu, so I will now move on to Katsudon, which is another popular Japanese dish that I received a lot of request 😀

Katsudon is a pork cutlet rice bowl. It has a salty sweet flavor that goes great with rice! I hope you like it!!!

You can make it from 1 serving, so I will list the ingredients for 1 😀

———————————
Katsudon

Difficulty: Easy
Time: 30min
Number of servings: 1 serving

Ingredients:
((Tonkatsu))
1 boneless pork chops
salt and cracked black pepper
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for frying
((Katsudon))
1 Tonkatsu
1 egg
30g (1oz.) onion
* 75cc water
* a pinch of Hon-Dashi (packaged dashi powder)

* 2 tsp. soy sauce
* 2 tsp. mirin (sweet sake)
Mitsuba (Japanese wild parsley) if you have
1 bowl of steamed rice

Directions:
((Tonkatsu))
1. Slash white fat rimming of pork chop in several places to keep meat from curling or shrinking when deep-fried. Beat the pork chop with a meat pounder or a rolling pin to make them tender. Season both sides with salt and pepper.
2. Flour the pork chop lightly, dip in beaten egg, then coat with Panko. Use one hand for coating flour and Panko, and use the other to dip in egg to keep one of your hands dry.
3. Fry them in oil at 170C (340F) until cooked golden brown. (Turn the pork over to cook evenly.) Remove the Tonkatsu from the oil and drain.
((Katsudon))
1. Cut Tonkatsu into small pieces. Slice the onion. Chop Mitsuba (Japanese wild parsley) into small pieces.
2. Put water, hon-dashi (dashi powder), soy sauce, mirin (sweet sake) in a pan and bring to a boil.
3. Add onion slices and simmer on low heat for a few minutes until tender.
4. Beat an egg, bring the soup to a boil, pour the egg over the onion, and lightly mix with chopsticks. Turn the heat down to low, add Mitsuba leaf (Japanese wild parsley), cover, and turn off the heat.
5. Serve steamed rice in a rice bowl, place Tonkatsu pieces, pour the simmered egg on top.

* You can simmer the Tonkatsu with egg but to enjoy crispy Tonkatsu, I will simply pour the simmered egg over the Tonkatsu 😀

↓レシピ (日本語)
http://cooklabo.blogspot.com/2011/08/blog-post_13.html
———————————

Quick Tip: How to Store / Reuse / Dispose of Deep Frying Oil 揚げ油の管理と処理方法

Quick Tip: How to Store / Reuse / Dispose of Deep Frying Oil 揚げ油の管理と処理方法

Product I used:
Nisshin OilliO VegeFruit Oil: a delicious blend of palm fruit, canola and corn.
http://www.nisshin-oillio.com/english/annual/pdf/2010/ar2010_03.pdf
Hon-Dashi (packaged dashi powder)
http://www.ajinomoto.com/tasty/dashi/dashi2.html

Music by
Noa Noa
HUMAN NATURE

♥Please Subscribe♥
http://www.youtube.com/ochikeron

♥Facebook Fan Page♥ Please “Like” me 😉
http://www.facebook.com/Ochikeron/

♥Visit my Blog for more Recipes♥
http://createeathappy.blogspot.com/

♥My Recipe Posts♥
http://cookeatshare.com/chefs/ochikeron-137433
http://cookpad.com/ami (Japanese)

♥Follow me on twitter♥

http://twitter.com/alohaforever (Japanese)

シェアする

  • このエントリーをはてなブックマークに追加

フォローする