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Katsu donburi (pork-topped rice)
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| Artist: |
_ |
| Categories: |
Asian, Cereals, Chinese, Entrees, Ethnic, Japanese, Pork |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 3
| cup | Rice | | | Water | | 6
| | Center-cut pork loin chops | | | - (?in. thick) - | | | Salt, pepper | | 2
| | Egg yolks, beaten | | 3/4
| cup | Fine dry bread crumbs | | 1
| cup | Oil | | 2
| tbsp | Butter or margarine | | 1/2
| lbs | Mushrooms, chopped | | 1
| large | Onion, chopped | | 1/2
| cup | Soy sauce | | 1 1/2
| cup | Chicken broth | | 6
| | Eggs | | | HEADERS |
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Procedures:
| 1 | Rise and drain rice. | | 2 | Bring rice and 1 ?cups water to boil. | | 3 | Reduce heat and simmer 15 minutes. | | 4 | Remove from heat and let stand 7 minutes. | | 5 | Meanwhile, season chops to taste with salt and pepper. | | 6 | Dip chops in egg yolks mixed with 2 tablespoons water, then in bread crumbs. | | 7 | Heat oil in large skillet, add chops, fry 4 to 5 minutes on each side. | | 8 | Cut meat from chops in strips and set aside. | | 9 | Melt butter in skillet. | | 10 | Add mushrooms and onion and saute until tender. | | 11 | Add meat and blend in soy sauce and broth. | | 12 | Bring to boil. | | 13 | Beat eggs and add to mixture. | | 14 | Cook until eggs are firm. | | 15 | Place meat and egg mixture over rice. |
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