How to Make Perfect Katsudon (Japanese Pork Cutlet Bowl)

Name: How to Make Perfect Katsudon (Japanese Pork Cutlet Bowl)
Ingredients: 2 boneless pork chops; 2 pinches salt and pepper; 4 tbsp all-purpose flour; 1 large egg; 1 tsp cooking oil; 1 tbsp whole milk; 50 g panko breadcrumbs; cooking oil for frying; 5 g dried kelp (kombu); 150 ml water; 100 g yellow onion; 50 ml mirin; 1 tbsp light brown sugar; 1 tsp Chinese-style chicken bouillon powder (*I use youki garasupu); 2 tbsp soy sauce; 3 medium eggs (room temperature); 2 portions cooked Japanese short-grain rice; Japanese wild parsley mitsuba; optional; to garnish or any green of your choice

Sudachi | Japanese Recipes | Yuto Omura · 🍣 일식

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🧺 재료 20

🥓2 boneless pork chops

🧂2 pinches salt and pepper

🌾4 tbsp all-purpose flour

🥚1 large egg

🫒1 tsp cooking oil

🥛1 tbsp whole milk

🍞50 g panko breadcrumbs

🫒cooking oil for frying

🥄5 g dried kelp (kombu)

💧150 ml water

🧅100 g yellow onion

🥄50 ml mirin

🍬1 tbsp light brown sugar

🍗1 tsp Chinese-style chicken bouillon powder (*I use youki garasupu)

🫗2 tbsp soy sauce

🥚3 medium eggs (room temperature)

🍚2 portions cooked Japanese short-grain rice

🌿Japanese wild parsley mitsuba

🥄optional

🥄to garnish or any green of your choice

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