Recipe of Super Quick Homemade Creamy Egg Katsudon
Hello everybody, it's Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, Recipe of Quick Creamy Egg Katsudon. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Try sandwiches using different breads. Contrary to popular belief, my children love trying new things. It's a rare trait that I am extremely grateful. Trust me I understand all too well how fortunate I am. Her favorite sandwich choice is now Hawaiian candy rolls. We set the beef, mustard, cheese, and pickle in her roll as if it were a bun and she's thrilled. Additional wonderful ideas consist of hollowing out crusty rolls and filling them using roast beef and cheddar. It is possible to replicate this on your toaster for a few minutes to get a infrequent sandwich treat. The cooking part is very minimal and you also would not have to have comprehensive knowledge of anything to get ready or delight in those straightforward snacks. Other great bread notions include croissants with ham and cheese or chicken salad, taco pitas (another fantastic favorite in our household), along with paninis (this works well in case you've got a George Foreman grill or perhaps a panini press).
Many things affect the quality of taste from Creamy Egg Katsudon, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Creamy Egg Katsudon delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Creamy Egg Katsudon is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must prepare a few components. You can have Creamy Egg Katsudon using 19 ingredients and 8 steps. Here is how you can achieve it.
My husband asked for katsu-don, so I prepped pork cutlet for a homemade katsu-don.
When you whisk the eggs, don't blend the whites and the yolk, some separation is ok.
Pour in the beaten eggs in two batches to make soft-set eggs. Recipe by *Anna*
Ingredients and spices that need to be Take to make Creamy Egg Katsudon:
- 1 Pork loin cutlet
- 2 Pork loin (for tonkatsu)
- 1 Salt and pepper
- 1 ※Egg
- 30 grams ※Plain flour
- 1 Panko
- 5 tbsp Vegetable oil
- 2 (Or ready-made pork cutlets from the shop)
- ■■■■■■■■■■■■■■■■■■■■
- 1 Onion
- 200 ml Water
- 1/2 tsp Dashi stock granules
- 3 tbsp ＊Sugar
- 2 tbsp ＊ Mirin
- 1 tbsp ＊Sake
- 4 tbsp ＊Soy sauce
- 3 Eggs
- 2 servings Plain cooked rice
- 1 as required Shredded nori seaweed
Steps to make Creamy Egg Katsudon
- Cut the sinews of the pork and pound with a meat pounder. Season with salt and pepper. Mix the ※ ingredients and coat the pork. Coat the pork with panko.
- Heat vegetable oil in a pan and shallow-fry both sides. Drain excess oil on paper towels.
- Wash the frying pan and heat water, dashi powder and sliced onion.
- When the pan boils, add the ＊ ingredients and simmer for a while. Add the sliced pork cutlets.
- Beat the egg white so it's well incorporated with the yolks. Pour in the beaten egg and shake the pan gently to evenly spread over the egg. Cover with a lid.
- Reduce the heat and cook until the egg is almost set. Beat the remaining egg well and pour into the pan.
- Turn off the heat and cover. Uncover after the egg is soft set.
- Serve the cooked rice in a bowl and transfer the meat from Step 7. Scatter shredded nori on top.
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