Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, easy fluffy katsudon with leftover tonkatsu. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Easy Fluffy Katsudon with Leftover Tonkatsu I wanted to eat yummy katsudon. It's so easy, there are no tips. Well, an easy way to dip your feet into the world of fried-then-soaked foods is katsudon, a dish made with leftover chicken katsu or pork tonkatsu simmered with eggs in a soy-dashi broth, then served over a bowl of rice.
Easy Fluffy Katsudon with Leftover Tonkatsu is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Easy Fluffy Katsudon with Leftover Tonkatsu is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have easy fluffy katsudon with leftover tonkatsu using 9 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Easy Fluffy Katsudon with Leftover Tonkatsu:
- Make ready 1 Pork cutlet (tonkatsu)
- Prepare 1 Onion (medium)
- Take 4 Eggs
- Get 250 ml ☆Water
- Prepare 1 tbsp ☆Dashi stock granules
- Get 50 ml ☆Sake
- Take 70 ml ☆Mirin
- Take 40 grams ☆Sugar
- Take 40 ml Soy sauce
It is an extension of the torikatsu recipe, ideal as a balanced one-pot meal for lunch and dinner. A tip to making a delicious katsudon is to distribute the egg over high heat while the tonkatsu is still fresh and warm. Avoid over-mixing the egg otherwise it will lose its rich and fluffy texture. There is a tradition that Japanese students eat Katsudon before taking an entrance exam since Katsu also means "to win." Katsudon is a popular Japanese dish that consists of tonkatsu (breaded deep-fried pork) and eggs cooked in a sweet and salty broth served over rice.
Instructions to make Easy Fluffy Katsudon with Leftover Tonkatsu:
- Put all ☆ ingredients in a pan and bring to a boil to evaporate the alcohol.
- Add soy sauce and sliced onion to the pan and simmer until the onion is tender.
- Add the pork cutlet, beaten eggs and cover with a lid. Once the egg has cooked, it's done.
Katsu, or "cutlet" in Japanese, refers to meat that's been pounded thin before being cooked. Don, or donburi, identifies this as a bowl dish. Katsudon is hearty compared to other donburi, but the taste is so good that you will not mind the extra. Divide the rice between two bowls, then top each with half the egg and tonkatsu mix, sprinkle over the chives and serve immediately, drizzling with a little more soy if you want an extra umami kick. It's so easy, there are no tips.
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