Plato principal
Katsudon (Crispy Pork Cutlet Rice Bowl)
45 minPara 2Nutri-Score C€€
C
45 min
45 minKatsudon (Crispy Pork Cutlet Rice Bowl)
receta de
doobydobap
@doobydobap
14 recetas
15 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
pork loin chops (boneless, pounded thin)Carne2 piezas
saltEspecias3 g
black pepper (ground)Especias1 g
flourDespensa50 g
eggs (beaten, divided)Lácteos3 piezas
panko breadcrumbsPanadería80 g- frying oil (for deep frying)Despensa500 ml
short-grain rice (cooked)Cereales300 g- dashi stockDespensa200 ml
soy sauceDespensa40 ml- mirinDespensa30 ml
sugarDespensa10 g
onion (thinly sliced)Frutas y verduras1 pieza
spring onion (sliced)Frutas y verduras2 piezas
por ración
Nutrición
1065kcal
- Carbohidratos
- 150 g
- Proteínas
- 38 g
- Grasas
- 35 g
lo que usará
Utensilios
Sartén
Cazo
Bol ×3
Termómetro de cocina
Escurridor
paso a paso
Preparación
- Paso 1
Cook the rice
- Rinse the rice until the water runs clear.
- Cook the rice and keep it warm.
- Paso 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.
- Paso 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.
- Paso 4
Make the dashi sauce
- Combine the dashi, soy sauce, mirin and sugar in a pan.
- Add the sliced onion and simmer until softened.
- Paso 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.
- Paso 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.