How to Make Katsudon (Pork Cutlet Rice Bowl) Recipe | VR180 Cooking | Create Eat Happy :)

By ochikeron · 45 min

Ingredients

Instructions

1. Slash the fat around the pork chop in several places, pound it to tenderize, and season both sides with salt and pepper.
2. Lightly flour the pork, dip it in beaten egg, then coat it in panko. Use one hand for the dry coating and the other for the egg to keep one hand dry.
3. Deep-fry in oil at 170°C (340°F) until golden brown and cooked through, turning to cook evenly. Remove and drain.
4. Cut the tonkatsu into small pieces, slice the onion, and chop the mitsuba into small pieces.
5. In a pan, bring the water, dashi powder, soy sauce and mirin to a boil.
6. Add the onion slices and simmer on low heat for a few minutes until tender.
7. Beat the egg, bring the broth back to a boil, and pour the egg over the onions. Gently mix with chopsticks, add the mitsuba, cover, and turn off the heat.
8. Place steamed rice in a bowl, arrange the tonkatsu pieces on top, and pour the simmered egg over them.

Summarized from ochikeron's video. Watch it for the details.

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