Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, easy miso-katsu rice bowl. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Miso Katsu is a Nagoya specialty food with miso base sauce over deep fried Tonkatsu. Miso Katsu (味噌カツ) is a Nagoya specialty food with miso base sauce over deep fried Tonkatsu. This umami rich Tonkatsu will be your new favorite!
Easy Miso-Katsu Rice Bowl is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Easy Miso-Katsu Rice Bowl is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can have easy miso-katsu rice bowl using 11 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Easy Miso-Katsu Rice Bowl:
- Make ready 2 Pork loin
- Get 1 to coat the pork ○Flour
- Take 1 to coat the pork ○Eggs
- Prepare 1 to coat the pork ○Fresh panko
- Make ready 5 tbsp Red miso
- Make ready 100 ml ▽ Sake
- Get 5 tbsp ▽Sugar (demerara sugar is best)
- Make ready 1 Japanese leek
- Get 1 Cabbage
- Prepare 1 Japanese mustard
- Make ready 1 Ground sesame seeds
Katsu, or "cutlet" in Japanese, refers to meat that's been pounded thin before being cooked. Beat one egg in a bowl. Bring the soup to a boil and pour the egg over the tonkatsu and onion. However, the process is easy and relatively quick.
Instructions to make Easy Miso-Katsu Rice Bowl:
- Combine the red miso, sake and sugar in a small sauce pan. Heat the sauce over low heat to evaporate the alcohol. Stir well until the sauce takes on a glossy sheen. (If you think the miso is too strong, add dashi stock to thin the sauce.)
- Coat the pork in the order of flour, egg and panko. Deep-fry the pork until crispy.
- Put the hot white rice in a bowl (spoon a little miso sauce over) and place the cabbage, pork cutlets, miso sauce, ground sesame seeds, green onions and Japanese mustard on top of the rice. Done!
If you are good at multitasking, you can cook two individual. Ladle the vegetables and miso broth around the rice. Top each with some flaked salmon, sliced scallion greens, seaweed and a generous sprinkling of sesame. This Japanese katsudon—fried cutlet and egg rice bowl—is the best use you're ever gonna get out of leftover fried chicken or pork cutlets. Well, an easy way to dip your feet into the world of fried-then-soaked foods is katsudon, a dish made with leftover chicken katsu or pork tonkatsu simmered with.
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