Plat
Katsudon (Crispy Pork Cutlet Rice Bowl)
45 minPour 2Nutri-Score C€€
C
45 min
45 minKatsudon (Crispy Pork Cutlet Rice Bowl)
ce qu’il vous faut
Ingrédients
pork loin chops (boneless, pounded thin)Viandes2 morceaux
saltÉpices3 g
black pepper (ground)Épices1 g
flourÉpicerie50 g
eggs (beaten, divided)Produits laitiers3 morceaux
panko breadcrumbsBoulangerie80 g- frying oil (for deep frying)Épicerie500 ml
short-grain rice (cooked)Céréales300 g- dashi stockÉpicerie200 ml
soy sauceÉpicerie40 ml- mirinÉpicerie30 ml
sugarÉpicerie10 g
onion (thinly sliced)Fruits et légumes1 morceau
spring onion (sliced)Fruits et légumes2 morceaux
par portion
Nutrition
1 065kcal
- Glucides
- 150 g
- Protéines
- 38 g
- Lipides
- 35 g
ce que vous utiliserez
Ustensiles
Poêle
Casserole
Saladier ×3
Thermomètre de cuisine
Passoire
pas à pas
Préparation
- Étape 1
Cook the rice
- Rinse the rice until the water runs clear.
- Cook the rice and keep it warm.
- Étape 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.
- Étape 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.
- Étape 4
Make the dashi sauce
- Combine the dashi, soy sauce, mirin and sugar in a pan.
- Add the sliced onion and simmer until softened.
- Étape 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.
- Étape 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.