Blueprints For A Rabbit House

Kamaponia traditional Japanese recipes - Katsudon カツ 丼



Katsudon (カツ 丼)
Katsudon
The recipe is a donburi (丼) (bowl) of rice with a breaded pork cutlet on top.
But it's not as simple as it seems; P For those that you have tried, you know that is one of the most popular dishes among Westerners in Japanese food. The flavors, including salty and sweet, are intense and quite simple to prepare, here we go.





Ingredients:
4 pork loin chops 1 large onion

white rice (for two people some 200 gr fine, but to taste) 4 eggs


Flour Bread crumbs (preferably Japanese panko is thicker)

Sunflower Oil Salt Pepper

Katsuobushi beans (nice in gram to make dashi sauce)

Sake Soy Sauce Sugar

parsley or Mitsuba (Japanese parsley)

Panko, Hondashi (Katsuodashi) and Mitsuba

Recipe:
prepare cooked rice (no ceremnia, a pressure cooker is perfect). Aside. Beat an egg

Cut the pork chop bone, if present, season and went through the flour, then egg (beaten before) and panko (nothing happens because it is standard bread crumbs, but is more crunchy panko .) We
sunflower oil in a pan and fry. Once browned, turn away.
Cut the onion into strips, while preparing a pan with half a glass of water, the soy sauce, a pinch of Katsuodashi, sugar and two blocks of sake. Pour the onions and let soften.
We got about 5 minutes and then threw the pig, which we will pre-shredded. (It important to maintain the shape of the steak, so do it by pressing lightly with the knife on the steak on a flat surface). We cover and cook for another 5 minutes. VERY
Beat two eggs lightly, we take a pinch of sugar and quickly threw on pork in the pan. Return to cover and uncover about 3 minutes. The egg will have curdled. Stop the fire, put over the Mitsuba and carefully and without removing any part of the mix and keeping as far as possible, put the bowl of rice.
can, optionally, use katsudon sauce to add flavor, but the taste of the consumer. Also

You can see the recipe (and many others) in video here:

Now I'm going to give a brief description of what a Donburi, which has more crumbs than it seems:



The donburi (丼) is a Japanese dish. It is basically a bowl of rice and things over. Much depends on the time which sauces are used, and each area of Japan is specialized in a type of donburi.
The most common are Oyakodon (亲子 丼) (chicken, egg and onion) the Katsudon (カツ 丼) (pork, onion and egg), Tendon (天 丼) (shrimp tempura and vegetables), Gyudon (牛 丼) (beef and onions) and Unagidon (鳗 丼) (grilled eel).
The sauce always seems to contain dashi (Katsuodashi), soy sauce and sake or mirin. Soy sauce varies depending on the dish.
Actually, this is very much like Italian pizza concept, was originally a rice bowl with any leftover egg on top and make it less bland. But the truth is that these things are done in any country, right?
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