Katsudon
Added 2023-12-16 16:48:59 +0000 UTC
1/2 cup (60ml) dashi (powdered stuff is fine)
1 tablespoon (15ml) soy sauce
1 tablespoon (15ml) sake
2 teaspoons (8g) sugar
1 tablespoon (15ml) mirin
3-4 scallions, thinly sliced, whites and greens reserved separately
1 leftover Japanese fried chicken or pork cutlet, cut crosswise into 1/2-inch strips
1 to 2 large eggs
Steamed white or brown rice in a bowl
Combine dashi, soy sauce, sake, sugar, and mirin in a small saucepan and bring to a simmer over medium heat. Add the sliced scallion whites and simmer for a few moments. Add the sliced fried cutlet and let simmer until warmed through, about 1 minute. Meanwhile, beat the eggs in a small bowl along with a few spoonfuls of the broth. Pour egg mixture on top of cutlet and around broth. Cover and cook until eggs are as set as you'd like them, about 30 seconds for very soft or a minute for firm. Uncover and slide everything on top of a bowl of rice. Garnish with the scallion greens and serve straight away.
Comments
Kenji, you refer to the katsu as chicken two different times in this video. Are you O(ya)K(u)?
Jeremy Gruman
2023-12-17 08:21:33 +0000 UTCI _just_ ate but now I want donburi 🤤
pieps
2023-12-16 17:49:46 +0000 UTC
