|
Measure Spoon |
|
Tablespoon |
15mL |
|
Teaspoon |
5mL |
|
Cup |
200mL |
|
|
Katsudon (pork cutlets on the rice) |
|
 |
|
<Ingredients> |
|
Recipe's
Condiments |
Vegetable oil |
|
Pork (Tender loin, loin, belly) |
Yaki
Nori
(Roasted Seaweed) |
|
Egg |
Rice |
|
Salt / White pepper |
Negi
(Green onion) |
|
Flour |
Mitsuba
(Japanese Parsley) |
|
Panko [?] |
Onion |
|
|
Katsudon is a
variation of Tonkatsu.
It is a common Donburi dish; Donburi are generally served over rice.
Tonkatsu, onions, and eggs makes delicious combination..
You can enjoy different taste with Tonkatsu.
Other variations are Katsu Ni and Katsu Don Sauce.
(Coming soon)
Please check these recipes too. |
|
Recipe & Recipe's
condiments |
|
4 |
Dashi jiru
[?] |
|
1 |
Soy sauce-Koikuchi
[?] |
|
1 |
Hon-Mirin
[?] |
|
0.25 |
Sugar |
 |
Put recipe's condiments into frying pan
with sliced onion.
Simmer it over high flame. |
 |
When mixture boils, add cut Tonkatsu.
Simmer over high flame. |
 |
Bring to a boil again, Slowly pour
beaten egg evenly in a circular motion over the sauce. Turn Flame down
to medium. |
 |
Cover pan with lid. Don't stir after
pouring the egg.
And cook only until egg is half-done. (you can use foil instead of lid) |
 |
Serve hot over hot rice in a bowl.
|
 |
Garnish with thinly sliced Yaki-Nori,
Negi or Mitsuba. |
|
|
