Katsudon
Directions
- 1Preheat the oven to 210ºC.
- 2Pound the meat with the top of the knife.
- 3Season the meat with salt and pepper.
- 4Mix two teaspoons of flour, one egg, and a dash of milk in a bowl.
- 5Dip the meat in the mixture and then coat with panko.
- 6Place the breaded pork loins on a baking sheet, drizzle with oil, and bake until crispy.
- 7Cut an onion into julienne (as thinly as possible).
- 8Mix a glass of water, 60mL of soy sauce, and 1cs of sugar.
- 9Boil the previous mixture with the onion (about 5 min.)
- 10Add 2 beaten eggs when you see that the onion is translucent.
- 11Turn off the heat as soon as you add the eggs.
- 12Plate with a little rice, the breaded loin and plenty of sauce on top.
Ingredients
- 400 g pork loin
- white rice
- panko
- 1 onion
- 60 mL soy sauce
- 3 eggs
- milk
- 2 cs flour
- olive oil
- 1 cs sugar
- black pepper
- salt
- 1 vaso water
Equipment
knifeoven
Tips
- Hitting the meat with the upper part of the knife, makes it tender
- The key point of this dish is to put the sauce right in the center.
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