1. Authentic Katsudon (Japanese Pork Cutlet Bowl)
Ingredients (1 serving)
・Rice (as much as you want)
・3.5 oz (100g) Pork loin
・A pinch of Salt and pepper
・1 tbsp Flour
・Batter (1 tbsp Flour + 1 tbsp Beaten egg + 1/2 tbsp Water)
・Panko
・Oil for frying
・1.7 oz (50g) Onion
・2 Eggs
・Mitsuba (optional)
Sauce
・3 tbsp Water☆
・1 tbsp Sake☆
・1 tbsp Soy sauce☆
・1 tbsp Sugar☆
・1 tbsp Mirin☆
・A pinch of Dashi powder☆
Direction
1. Cut slits in the fat part of pork loin. Sprinkle with salt and pepper. Coat it with flour, batter, then panko.
2. Fry in oil for 3 minutes on each side. Let cool and cut into small pieces.
3. Put ☆ in a frying pan. Add shredded onion and simmer until the liquid is reduced by half.
4. Add tonkatsu and add beaten eggs (add mitsuba if you have one). Simmer until eggs become desired consistency (put a lid on if needed).
5. Place rice in a bowl, and put tonkatsu and egg on top.
2. Shrimp Katsudon (Shrimp Cutlet Bowl)
Ingredients (1 serving)
・Rice (as much as you want)
・3 Shrimps (about 2.8oz/80g)
・1 tbsp Flour
・Batter (1 tbsp Flour + 1 tbsp Beaten egg + 1/2 tbsp Water)
・Panko
・Oil for frying
・1.7 oz (50g) Onion
・2 Eggs
・Mitsuba (optional)
Sauce
・3 tbsp Water☆
・1 tbsp Sake☆
・1 tbsp Soy sauce☆
・1 tbsp Sugar☆
・1 tbsp Mirin☆
・A pinch of Dashi powder☆
Direction
1. Remove the back of the shrimp, rub salt and potato starch into the shrimp and rinse them clean. Make several slits in the belly of the shrimp and straighten the shrimp while holding it down from the other side.
2. Wipe the shrimp thoroughly dry. Coat them with flour, batter, and panko. Fry in oil for 3 minutes on each side.
3. Put ☆ in a frying pan. Add shredded onion and simmer until the liquid is reduced by half.
4. Add shrimp cutlet and add beaten eggs (add mitsuba if you have one). Simmer until eggs become desired consistency (put a lid on if needed).
5. Place rice in a bowl, and put shrimp cutlet and egg on top.
3. Japanese-style Easy Pickled Cabbage
Ingredients (3-4 servings)
・3.5 oz (100g) Cabbage
・7 oz (200g) Chinese cabbage
・8 sheets of Shiso leaves
・2 tbsp Rice vinegar☆
・2 tbsp Sugar☆
・1 tbsp Chicken stock powder (Shan-tan)☆
・1 tbsp Soy sauce☆
・1 tbsp Sesame oil☆
Direction
1. Cut vegetables into small pieces. Shred shiso.
2. In a large mixing bowl, combine vegetables with ☆.
3. Allow the flavors to soak in for several hours in the refrigerator. Because of its low salt content, it is recommended to eat it up in 2-3 days.
