Katsudon
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Per portion
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For 1 portion
- Pork schnitzelOr: Chicken breast1 Stk
- PankoOr: Breadcrumbs40 g
- Eggs2 Stk
- Wheat flour25 g
- Onions1 Stk
- Soy sauce30 ml
- Lime juiceOr: Lemon juice¼ tbsp
- DashiOr: Chicken broth50 ml
- Brown sugar½ tbsp
- Jasmine riceOr: Sushi rice100 g
- Sunflower oil 130 ml for fryingas needed
- Spring onions1 Stk
- Iodized salt¼ tsp
- Pepper¼ tsp
Step by step
- 1
Cook rice according to package instructions.
- 2
Salt and pepper schnitzel.
- 3
Dredge schnitzel in flour, dip through whisked egg (1 pc), bread in panko.
- 4
Heat oil to 175°C, fry tonkatsu 5 minutes until golden, drain.
- 5
Slice tonkatsu into strips.
- 6
Slice onion into rings.
- 7
Bring soy sauce, mirin, dashi and sugar to boil in a pan.
- 8
Steep onions 3 minutes in sauce.
- 9
Place tonkatsu on onions, pour whisked eggs (5 pcs) evenly over.
- 10
Steep covered 2 minutes until eggs are half set, arrange on rice in bowls and sprinkle with spring onions.
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