Hauptgericht
Katsudon (Crispy Pork Cutlet Rice Bowl)
45 Min.Für 2Nutri-Score C€€
C
45 Min.
45 Min.Katsudon (Crispy Pork Cutlet Rice Bowl)
was Sie brauchen
Zutaten
pork loin chops (boneless, pounded thin)Fleisch2 Stücke
saltGewürze3 g
black pepper (ground)Gewürze1 g
flourVorräte50 g
eggs (beaten, divided)Milchprodukte3 Stücke
panko breadcrumbsBackwaren80 g- frying oil (for deep frying)Vorräte500 ml
short-grain rice (cooked)Getreide300 g- dashi stockVorräte200 ml
soy sauceVorräte40 ml- mirinVorräte30 ml
sugarVorräte10 g
onion (thinly sliced)Obst & Gemüse1 Stück
spring onion (sliced)Obst & Gemüse2 Stücke
pro Portion
Nährwerte
1.065kcal
- Kohlenhydrate
- 150 g
- Eiweiß
- 38 g
- Fett
- 35 g
was Sie verwenden
Utensilien
Bratpfanne
Stielkasserolle
Rührschüssel ×3
Küchenthermometer
Seiher
Schritt für Schritt
Zubereitung
- Schritt 1
Cook the rice
- Rinse the rice until the water runs clear.
- Cook the rice and keep it warm.
- Schritt 2
Prepare the pork
- Season the pork chops with salt and pepper.
- Coat each chop in flour, then in beaten egg, then press firmly into the panko.
- Schritt 3
Fry the cutlets
- Heat the frying oil to 175 °C.
- Fry the cutlets until deep golden and cooked through, then drain on a rack.
- Slice into strips and keep the crust crisp.
- Schritt 4
Make the dashi sauce
- Combine the dashi, soy sauce, mirin and sugar in a pan.
- Add the sliced onion and simmer until softened.
- Schritt 5
Add the egg and cutlet
- Lay the sliced cutlet over the onion and sauce.
- Pour over the remaining beaten egg, cover and cook just until barely set so the crust stays crisp.
- Schritt 6
Assemble the bowls
- Spoon the rice into bowls.
- Slide the cutlet, egg and onion with the sauce over the rice.
- Scatter with spring onion and serve immediately.
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