Katsudon Japanese Pork Cutlet and Egg Rice Bowl

• 份量: 2 servings
• 活動時間: 10 minutes
• 總時間: 40 minutes

食材

2 thin chicken breasts (see note 1)

Salt and pepper to taste

¼ cup flour

1 egg (beaten)

½ cup panko breadcrumbs

½ onion (thinly sliced)

2 eggs + 2 egg yolks (lightly beaten separately)

½ cup dashi broth

1 tbsp soy sauce

1 tbsp mirin

1 tsp sake

1 tsp sugar

1½ cups cooked rice

Optional: scallions

步驟

Season chicken breasts with salt and pepper.

Dredge in flour, then egg, then panko.

Fry in oil at 350°F (175°C) for about 4 minutes per side, until golden brown.

While resting, thinly slice onion and beat the eggs and yolks.

In a pan, combine dashi, soy sauce, mirin, sake, and sugar. Simmer.

Add onions and cook until wilted. Add sliced katsu, then pour eggs over and cover until eggs are just set.

Serve over rice, garnish with scallions if desired.

營養

• 卡路里: 470 kcal
• 總脂肪: 24 g
• 總碳水化合物: 39 g
• 蛋白質: 23 g