Ultimate Katsudon Recipe (Japanese Pork Cutlet Bowl)
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- Опубликовано: 28 ноя 2023
- Katsudon (カツ丼) is the king of all donburi dishes! Made with succulent pork cutlet, juicy onions, and silky dashi-flavored egg served over a steaming bowl of Japanese rice. It’s the ultimate comfort dish!
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INGREDIENTS:
- 2 boneless pork chops
- 2 pinches salt and pepper
- 4 tbsp all-purpose flour
- 1 large egg
- 1 tsp cooking oil
- 1 tbsp whole milk
- 50 g panko breadcrumbs
- cooking oil for frying
- 5 g dried kelp (kombu)
- 150 ml water
- 100 g yellow onion
- 50 ml mirin
- 1 tbsp light brown sugar
- 1 tsp Chinese-style chicken bouillon powder (*I use youki garasupu)
- 2 tbsp soy sauce
- 3 medium eggs (room temperature)
- 2 portions cooked Japanese short-grain rice
- Japanese wild parsley mitsuba, optional, to garnish or any green of your choice
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➤ CHECK OUT MY LATEST RECIPES: sudachirecipes.com/blog/
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TIMESTAMPS:
00:10 Prep Kombu
00:21 Making Pork Katsu
04:11 Prepare Katsudon
07:05 Assemble
LINKS TO OTHER RECIPES:
• Classic Japanese Recipes
• Japanese Meat Recipes
• Japanese Fish/Seafood ...
• Japanese Rice Recipes
• Japanese Noodle Recipes
• Japanese Side Dish Rec...
• Japanese Sweets and De...
• Fusion
• Japanese Cooking Tips ...
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ABOUT SUDACHI:
Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura. He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.
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#japaneserecipes #katsudon #katsu 
Хобби
➤ PRINT FULL RECIPE: sudachirecipes.com/japanese-katsudon-recipe/
➤ SUBSCRIBE HERE: tinyurl.com/b69ed7na
➤ GET MY FREE E-COOKBOOK!": rb.gy/9pc98k
INGREDIENTS:
- 2 boneless pork chops
- 2 pinches salt and pepper
- 4 tbsp all-purpose flour
- 1 large egg
- 1 tsp cooking oil
- 1 tbsp whole milk
- 50 g panko breadcrumbs
- cooking oil for frying
- 5 g dried kelp (kombu)
- 150 ml water
- 100 g yellow onion
- 50 ml mirin
- 1 tbsp light brown sugar
- 1 tsp Chinese-style chicken bouillon powder (*I use youki garasupu)
- 2 tbsp soy sauce
- 3 medium eggs (room temperature)
- 2 portions cooked Japanese short-grain rice
- Japanese wild parsley mitsuba, optional, to garnish or any green of your choice
➤ STEP-BY-STEP INSTRUCTIONS: sudachirecipes.com/japanese-katsudon-recipe/
➤ CHECK OUT MY LATEST RECIPES: sudachirecipes.com/blog/
Looks delicious. I will save this recipe and will try to make it shortly. Getting hungry watching you cook. Thanks for the recipe
Thank you! I hope you enjoy! :)
Wonderful, cheers from Canada...!
Thank you!
Hello! I cooked according to your recipe. This is delicious! Thank you! Honestly I had to exclude kombu, it's not easy to find in my country.
Thank you for sharing your experience! Kombu here is kind of a bonus ingredient, so that's no problem! I'm glad to hear you enjoyed it! :)
Aesthetic and easy to make. Thank ya!
Thank you!
I'm going to try making this soon! Looks like a good dish for this time of year.
Thank you! Indeed, warm and filling for the winter! :)
@@SudachiRecipeswhat can be substituted for pork? I'm Muslim
@@Carbuncle0168 You can definitely use boneless chicken thigh (flatten) instead for this recipe!
Oishii soo !
Thank you!