해먹으리(Hemogry) - Katsudon - Japanese Street Food - Pork Cutlet Tonkatsu

Pork Shoulder Loin or Back Loin1piece

Flour적당량

Egg1piece

Panko Breadcrumbs적당량

Cooking Oil적당량

Rice1serving

Dashi Stock0.5cup

Soy Sauce2tbsp

Mirin2tbsp

Sugar1tsp

Onion0.5piece

Green Onions or Nori적당량

✍️ Notes

Notes are saved automatically

1. Preparation

2. Cooking the Pork Cutlet (Tonkatsu)

3. Preparing the Katsudon Bowl

4. Serving

✍️ Notes

Notes are saved automatically

How did the AI recipe turn out?

This recipe was created based on the video. Mistakes can happen, so please check the details yourself and enjoy cooking in your own style.

How did the AI recipe turn out?

This recipe was created based on the video. Mistakes can happen, so please check the details yourself and enjoy cooking in your own style.

Katsudon - Japanese Street Food - Pork Cutlet Tonkatsu - Tonkatsu Kichibei Sannomiya Main Store

Katsudon - Japanese Street Food - Pork Cutlet Tonkatsu - Tonkatsu Kichibei Sannomiya Main Store

🥕 Ingredients

✍️ Notes

🍳 Steps

1. Preparation

Gather all necessary ingredients for making Katsudon. This includes pork cutlet (tonkatsu), rice, and other components.

2. Cooking the Pork Cutlet (Tonkatsu)

Choose the type of pork cutlet - shoulder loin for a stronger, meatier flavor (recommended for men) or back loin for a lighter flavor with less fat (recommended for women).

Prepare the pork cutlet by seasoning and breading it with flour, egg, and panko breadcrumbs.

Deep fry the breaded pork cutlet in hot oil until golden brown and crispy.

3. Preparing the Katsudon Bowl

Cook a serving of rice to be used as the base of the Katsudon bowl.

Prepare the broth by mixing dashi stock, soy sauce, mirin, and sugar in a pan. Bring it to a simmer.

Add sliced onions to the simmering broth and cook until they soften.

Cut the fried pork cutlet into strips and place it on top of the onions in the pan.

Beat an egg and pour it over the pork and onions. Let it cook briefly until the egg is just set but still soft.

Place the cooked rice in a bowl, then slide the pork, egg, and onion mixture on top of the rice along with the broth.

4. Serving

Serve the Katsudon hot, garnished with chopped green onions or nori if desired.

✍️ Notes

✍️ Notes

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✍️ Notes

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