Self-Cooking Recipe: How to Make a Super Easy Katsudon
It is fast when you buy a breaded pork cutlet at the supermarket.
Of course you can fry the cutlet.
・ Low cutlet 1 piece
(Chicken cutlet or ham cutlet is OK)
・ 1/2 onion (about 100g)
・ 4 tablespoons of water
・ 2 tablespoons of mirin
・ Soy sauce 2 tablespoons
・ One egg
(Mirin: soy sauce: water = 1: 1: 2.)
How to cook
1) Slice onions.
◎ If the fiber is cut so as to break it, it will become softer quickly.
2) Put the sliced onions in a pan.
3) Add water and mirin and boil over high heat.
By putting mirin first,
Soften the material (onions),
To improve the penetration of seasonings.
Mirin contains alcohol,
It works to soften the material.
◎ By heating, the alcohol content of mirin is skipped.
Since the boiling point of alcohol is lower than the boiling point of water, alcohol almost flies when water boils and steam comes out.
If you put soy sauce first and boil it, the scent of soy sauce will fly.
So you can put it in later
4) Cover and cook for 2 minutes.
The lid prevents water evaporation and also softens the onion quickly.
If you don’t have a lid, you can use aluminum foil instead.
5) Insert the cut chicken cutlet.
(Either low cutlet or ham cutlet is OK!)
6) Add soy sauce.
If the water evaporation is so intense that it will burn,
Please adjust by adding a little water.
7) Cover and cook for 1 minute. Thaw the eggs.
Rather than mixing everything into a uniform yellow color,
If you don’t mix all of the yolk and white of the egg, the finish will be beautiful.
Because the yellow color of the yolk and the white color of the egg white are clearly separated, and the appearance is beautiful.
8) Put the eggs in the whole.
◎ Where it is boiling and lumpy,
Put the eggs.
Then it will be beautifully finished.
As with any kind of kakitama juice, if you put eggs in a place that has not boiled yet, the juice will be cloudy and the appearance will not be beautiful. By putting the eggs in the boiling point, the eggs harden quickly and the appearance is beautifully finished.
9) Turn off the heat, cover and steam.
10) Place on hot rice.
Because the whole color is brown, It is better to put green vegetables such as trefoil and green onions.
by the way. Why did you use mirin and soy sauce as a seasoning?
This is because Japanese-style seasoning can be almost entirely made with soy sauce and mirin, and the proportion of water added to the soy sauce and mirin can be changed for each dish.