Katsudon
Directions
- 1Preheat the oven to 210ºC.
- 2Preheat the oven to 210ºC.
- 3Preheat the oven to 210ºC.
- 4Pound the meat with the top of the knife.
- 5Pound the meat with the top of the knife.
- 6Pound the meat with the top of the knife.
- 7Season the meat with salt and pepper.
- 8Season the meat with salt and pepper.
- 9Season the meat with salt and pepper.
- 10Mix two teaspoons of flour, one egg, and a dash of milk in a bowl.
- 11Mix two teaspoons of flour, one egg, and a dash of milk in a bowl.
- 12Mix two teaspoons of flour, one egg, and a dash of milk in a bowl.
- 13Dip the meat in the mixture and then coat with panko.
- 14Dip the meat in the mixture and then coat with panko.
- 15Dip the meat in the mixture and then coat with panko.
- 16Place the breaded pork loins on a baking sheet, drizzle with oil, and bake until crispy.
- 17Place the breaded pork loins on a baking sheet, drizzle with oil, and bake until crispy.
- 18Place the breaded pork loins on a baking sheet, drizzle with oil, and bake until crispy.
- 19Cut an onion into julienne (as thinly as possible).
- 20Cut an onion into julienne (as thinly as possible).
- 21Cut an onion into julienne (as thinly as possible).
- 22Mix a glass of water, 60mL of soy sauce, and 1cs of sugar.
- 23Mix a glass of water, 60mL of soy sauce, and 1cs of sugar.
- 24Mix a glass of water, 60mL of soy sauce, and 1cs of sugar.
- 25Boil the previous mixture with the onion (about 5 min.)
- 26Boil the previous mixture with the onion (about 5 min.)
- 27Boil the previous mixture with the onion (about 5 min.)
- 28Add 2 beaten eggs when you see that the onion is translucent.
- 29Add 2 beaten eggs when you see that the onion is translucent.
- 30Add 2 beaten eggs when you see that the onion is translucent.
- 31Turn off the heat as soon as you add the eggs.
- 32Turn off the heat as soon as you add the eggs.
- 33Turn off the heat as soon as you add the eggs.
- 34Plate with a little rice, the breaded loin and plenty of sauce on top.
- 35Plate with a little rice, the breaded loin and plenty of sauce on top.
- 36Plate with a little rice, the breaded loin and plenty of sauce on top.
Ingredients
- 400 g pork loin
- 400 g pork loin
- 400 g pork loin
- white rice
- white rice
- white rice
- panko
- panko
- panko
- 1 onion
- 1 onion
- 1 onion
- 60 mL soy sauce
- 60 mL soy sauce
- 60 mL soy sauce
- 3 eggs
- 3 eggs
- 3 eggs
- milk
- milk
- milk
- 2 cs flour
- 2 cs flour
- 2 cs flour
- olive oil
- olive oil
- olive oil
- 1 cs sugar
- 1 cs sugar
- 1 cs sugar
- black pepper
- black pepper
- black pepper
- salt
- salt
- salt
- 1 vaso water
- 1 vaso water
- 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.