Katsudon (pork tonkatsu rice bowl).
Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, katsudon (pork tonkatsu rice bowl). One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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To begin with this recipe, we have to prepare a few components. You can have katsudon (pork tonkatsu rice bowl) using 12 ingredients and 5 steps. Here is how you can achieve it.
Ingredients requirements - Katsudon (pork tonkatsu rice bowl):
- Require for Katsudon sauce:.
- Prepare 1 - whole white onion, finely sliced (divide quantity into two).
- Provide 8 tbsp - water (divide quantity into two).
- Require 2/4 tsp - soba noodle sauce or instant dashi powder (divide quantity into two).
- Prepare 3 tbsp for light soy sauce (divide quantity into two).
- You need 4 tbsp mirin (divide quantity into two).
- Require 1 tbsp for sugar (caster or granulated, divide quantity into two).
- Prepare 2 - cooked tonkatsu, sliced into 1-inch pieces (divide quantity into two).
- Require 6 eggs, beaten (use more or less depending on preference, divide quantity into two).
- Prepare - Garnish:.
- Provide 2-3 of spring onions, finely sliced.
- Need of Sprinkle of black sesame seeds, optional.
Katsudon (pork tonkatsu rice bowl) making:
- In a large saucepan add half of the sliced onions..
- Then to the onions add water, soba noodle sauce or dashi powder, light soya sauce, mirin and sugar on medium heat. Stir continuously until sugar has dissolved. Cover with a lid and bring to a boil *Note: this makes 1 serving (each katsudon needs to be done one by one)..
- When onions become translucent, add the sliced tonkatsu into the saucepan and continue to simmer over medium heat..
- While it's cooking, beat the eggs. Then pour beaten eggs over the tonkatsu and add the spring onions. Cover saucepan with lid again and simmer between 20-30 seconds. Or until the eggs are cooked to your preference..
- In the meantime while the eggs cook, place rice in a large deep bowl. Then place the pork cutlet and egg mixture over the steamed rice. Sprinkle a few slices of spring onions and black sesame seeds (optional) over the katsudon. Serve and eat immediately while hot..
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