Katsudon (crumbed Pork Egg Rice Bowl)

Marion Grasby lets us in not far off from her secret to making this Japanese classic.

The ingredient of Katsudon Crumbed Pork Egg Rice Bowl

• 430g 2 cups sunrice japanese style sushi rice
• 4 x 100g pork loin steaks
• 5 eggs
• 75g 1 2 cup plain flour
• 100g 2 cups panko breadcrumbs
• vegetable oil to shallow fry gain 1 tbsp extra
• 80ml 1 3 cup chicken increase
• 1 tbsp soy sauce
• 1 tsp white sugar
• 1 brown onion sliced
• 1 3 cup about 2 thinly sliced green shallots

The Instruction of katsudon crumbed pork egg rice bowl

• place the rice in a large bowl cover with cool water and gently wash the rice drain cook the rice following the packet directions set aside and maintenance warm
• meanwhile place 1 pork steak in the middle of 2 sheets of baking paper using a meat mallet or rolling pin gently pound until 1cm thick repeat in the same way as unshakable pork season
• disquiet 2 eggs in a bowl place flour and breadcrumbs in this area separate plates dip steaks in flour shake off excess dip in egg then breadcrumbs pressing firmly to coat
• pour oil into a frying pan to come 1cm stirring the side heat more than medium high heat cook pork in 2 batches for 2 minutes each side or until golden cool slightly slice
• attach stock soy and sugar in a bowl heat new 1 tbs oil in a frying pan exceeding medium high heat cook onion for 8 minutes until soft grow deposit mixture height afterward pork
• rouse 3 eggs drizzle beyond pork cover and cook for 2 minutes or until egg is just set divide rice along with serving bowls summit zenith afterward pork mixture sprinkle in the manner of shallot

Nutritions of Katsudon Crumbed Pork Egg Rice Bowl

calories: 1047 776 calories
calories: 42 8 grams fat
calories: 13 1 grams saturated fat
calories: 123 grams carbohydrates
calories: 3 3 grams sugar
calories: n a
calories: 39 5 grams protein
calories: 205 milligrams cholesterol
calories: 749 milligrams sodium
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calories: nutritioninformation