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Katsudon (Japanese Pork Cutlet and Egg Rice Bowl)
Katsudon (Japanese Pork Cutlet and Egg Rice Bowl)

Cooking is a form of art and there are several sorts of cooking that you can discover. You can become a chef or you can merely attempt to understand the art of cooking excellent meals within your home. Lots of work in the office utilize chefs, prep-cooks and also managers that also supervise cooks. We hope this Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) recipe can aid make you a much better chef. You can cook Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) using 7 ingredients and 7 steps. Here is how you cook that.

To begin with this recipe, we must first prepare a few components. To cook Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) you only need 7 ingredients and 7 steps. Here is how you cook it.

Ingredients of Katsudon (Japanese Pork Cutlet and Egg Rice Bowl):
  1. Take 2 tonkatsu
  2. Prepare 1/2 cup dashi stock
  3. Take 2 tbsp. soy sauce
  4. Prepare 2 tsp. Mirin
  5. Use 2 large eggs
  6. You need 1/2 onion
  7. Prepare 2 servings steamed rice
Short Tips:

Salt is the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you ought to add salt, however it is a good rule of thumb to add at least a pinch or 2 after you start cooking and once more at the very end. Your palate are the final guide here, so taste often.

Steps to make Katsudon (Japanese Pork Cutlet and Egg Rice Bowl):
  1. Make steam rice and tonkatsu. (Tonkatsu Instructions: https://youtu.be/1xAeMKiJfhQ)
  2. Slice onion, and lightly beat the eggs and set aside.
  3. Sauce: Add the onion, dashi stock, mirin, soy sauce to a frying pan. Cook until onion softens.
  4. Split the sauce into ½ portion and set one portion aside. Leave the other half in the pot.
  5. Slice your tonkatsu into pieces and place on top of the onions.
  6. Drizzle half the egg over everything, close the lid. Cook over medium low heat until the egg is just set.
  7. Serve over bowls of steamed rice.

Since you have checked out the Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) recipe, and you have the expertise that you need to carry out in the kitchen. Get that apron out, dust off your blending bowls as well as roll up your sleeves. You have some cooking to do.

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