Hey everyone, hope you’re having an amazing day today.it is Nannie Harvey. Today, I will show you a way to prepare a distinctive dish, katsudon (japanese pork cutlet and egg rice bowl). It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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The first thing which you want to learn is what the different terminology you’ll discover in recipes actually means. There are many fresh and at times foreign sounding terms that you may find in common recipes. These terms may mean that the difference in recipe success or failure. You need to find a way to locate a good section in virtually any inclusive cookbook that explains different definitions for unfamiliar speech. If you aren’t absolutely certain what’s meant by"folding at the eggs" it really is in your best interests to check it up.
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Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have katsudon (japanese pork cutlet and egg rice bowl) using 7 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Katsudon (Japanese Pork Cutlet and Egg Rice Bowl):
- Make ready tonkatsu
- Take dashi stock
- Make ready soy sauce
- Prepare Mirin
- Prepare large eggs
- Make ready onion
- Take servings steamed rice
Instructions to make Katsudon (Japanese Pork Cutlet and Egg Rice Bowl):
- Make steam rice and tonkatsu. (Tonkatsu Instructions: https://youtu.be/1xAeMKiJfhQ)
- Slice onion, and lightly beat the eggs and set aside.
- Sauce: Add the onion, dashi stock, mirin, soy sauce to a frying pan. Cook until onion softens.
- Split the sauce into ½ portion and set one portion aside. Leave the other half in the pot.
- Slice your tonkatsu into pieces and place on top of the onions.
- Drizzle half the egg over everything, close the lid. Cook over medium low heat until the egg is just set.
- Serve over bowls of steamed rice.
So that is going to wrap this up for this special food katsudon (japanese pork cutlet and egg rice bowl) recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!!
