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Katsudon (Crispy Pork Cutlet Rice Bowl)
45 minVoor 2Nutri-Score C€€
C
45 min
45 minKatsudon (Crispy Pork Cutlet Rice Bowl)
wat u nodig heeft
Ingrediënten
pork loin chops (boneless, pounded thin)Vlees2 stukken
saltKruiden en specerijen3 g
black pepper (ground)Kruiden en specerijen1 g
flourVoorraadkast50 g
eggs (beaten, divided)Zuivel3 stukken
panko breadcrumbsBakkerij80 g- frying oil (for deep frying)Voorraadkast500 ml
short-grain rice (cooked)Granen300 g- dashi stockVoorraadkast200 ml
soy sauceVoorraadkast40 ml- mirinVoorraadkast30 ml
sugarVoorraadkast10 g
onion (thinly sliced)Groente en fruit1 stuk
spring onion (sliced)Groente en fruit2 stukken
per portie
Voedingswaarden
1.065kcal
- Koolhydraten
- 150 g
- Eiwitten
- 38 g
- Vetten
- 35 g
wat u gebruikt
Keukengerei
Koekenpan
Steelpan
Mengkom ×3
Keukenthermometer
Vergiet
stap voor stap
Bereiding
- Stap 1
Cook the rice
- Rinse the rice until the water runs clear.
- Cook the rice and keep it warm.
- Stap 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.
- Stap 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.
- Stap 4
Make the dashi sauce
- Combine the dashi, soy sauce, mirin and sugar in a pan.
- Add the sliced onion and simmer until softened.
- Stap 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.
- Stap 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.