Это предварительный просмотр рецепта "Katsudon".

Рецепт Katsudon
by Global Cookbook

Katsudon
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 4

Ингредиенты

  • 8 c. Warm cooked short-grained white rice
  • 4 x Pork loin cutlets (6 ounce ea) Salt and pepper
  • 6 Tbsp. Flour
  • 2 x Large eggs, beaten
  • 2 1/2 c. Breadcrumbs Oil for deep frying
  • 1 sm Onion
  • 2 1/2 c. Dashi
  • 7 Tbsp. Mirin
  • 3 Tbsp. Light soy sauce
  • 3 Tbsp. Dark soy sauce
  • 4 x Green onions, cut into 1 1/2 inch lengths
  • 6 x Large eggs, beaten

Инструкции

  1. Lb. the cutlets with a mallet to flatten slightly. Slash fat at edge of cutlets to keep the meat from curling during deep frying. Salt and pepper both sides. Dust with flour , dip in beaten egg, and coat both sides thickly with day or possibly fresh breadcrumbs, Let rest 2-3 min before deep frying. Heat a generous amount of oil in a heavy bottomed pot or possibly deep-fryewr to medium temperature(340 degrees), and deep-fry cutlets on at a time, turning once, until golden, about 6 min each. Remove, drain on absorbent paper, and cut crosswise into 1/2 inch slices. Keep warm.
  2. Meanwhile slice onion into rounds or possibly half-moons and in a large frying pan in a scant amount of oil, saute/fry onion over high heat until transparent and soft. Add in dashi, miring and soy sauces to the pan. Bring to a simmer. Add in the green onions. Finally pour the beaten egg over the simmering onions.
  3. Stir when the egg begins to set. the egg is done while stilla little runny and juicy. (Don't cook egg till hard and dry) You want the juices to seep sown in to the rice in the bowl from the egg topping.
  4. To assemble and serve: Put a single portion of warm rice (1 1/2-2 c.)
  5. into a donburi-type bowl. Neatly arrange a slicwed cutlet to cover half the rice. Use fried onion and egg topping to cover part of the cutlet and the rest of the rice. Use all the liquid. Serve immediately.
  6. Cooking: A Simple Art by Shizuo Tsuji (Kodansha) p 445