Katsudon (fried breaded pork chop with rice) – detailed cooking recipe. Share with friends: 
Time: 35 minutes Difficulty: easy Servings: 2 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 natural pork cutlets (spanking chop), boneless (110 gr.)
- 2 tbsp. boiled round-grain white rice (before cooking rinse well to remove starch)
- 3 eggs
- 1 tbsp. panko breadcrumbs
- Cooking Oil
- 1 tbsp. broth dashi
- 1/2 tbsp. Mirina (sweet rice wine)
- 1/2 tbsp. soy sauce
- 2 sliced 2.5 cm. Green onion stalk
Recipes with similar ingredients: pork, round grain rice, Panko breadcrumbs, Mirin (rice wine), soy sauce, onions green, eggs
Recipe preparation:
- Prepare rice an hour before dinner. In a bowl, beat 1 egg, brew meat in an egg and then in breadcrumbs. Dip the pork cutlets in such an amount of oil that it covers the chops. Fry until they become soft and covered with a golden crust. Transfer pork chops to tonkatsu on a paper towel to excess fat was absorbed. Cut the cutlets diagonally into strips 1 cm.
- In a saucepan, bring to a boil dashi, mirin and soy sauce. Then add chopped green onions and cook until soft. Two deep half fill the bowls with rice. Put 1 in each bowl of rice chopped strips to make it look whole. beat the eggs, then slowly pour them into the pan with dashi and onions. When the eggs are nearly set, mix once. In each bowl on put the pork in half the egg mass. Then pour in the bowls broth. Perhaps the whole broth is not needed. Serve right away.
