How to Make Homemade Katsudon or could be oyako don - Japanese staple dish

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, katsudon or could be oyako don - japanese staple dish. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Katsudon or could be oyako don - Japanese staple dish is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Katsudon or could be oyako don - Japanese staple dish is something that I’ve loved my whole life. They’re fine and they look wonderful.

Similar to Gyudon and Katsudon, Oyakodon is not only a long-time favorite at restaurants but also a favorite to make at Japanese home. Just as the name implies, everything about the rice bowl brings comfort and warmth. Katsudon or could be oyako don - Japanese staple dish. Classic Japanese katsudon using pre-made tonkatsu.

To begin with this recipe, we have to prepare a few ingredients. You can have katsudon or could be oyako don - japanese staple dish using 7 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Katsudon or could be oyako don - Japanese staple dish:

1. Make ready 1/2 yellow onion
2. Take 1 tonkatsu (1/2 if big) or 1 thighs
3. Prepare 2 good quality eggs
4. Get 1 table spoon dashi powder
5. Take 1 tablespoon mirin
6. Get 1 tablespoon shoyu (soy sauce)
7. Make ready 1/2 tablespoon sugar

How to make the Ultimate Katsudon - simple Japanese comfort food recipe. Can This Salvadoran Follow A Recipe in A Different Language? • Just like Oyakodon, Katsudon is a very typical lunch dish you can get at casual restaurants. It's easy to make and is perfect for lunch or dinner. While friends or families are enjoying their expensive sashimi, I can only order simpler item such as katsudon or karagee chicken.

Steps to make Katsudon or could be oyako don - Japanese staple dish:

1. Slice onion. In a pan, heat 1/2 cup water and add dashi and mirin. When boiled, add onion and cook low heat for 10 minutes. Add sugar and shoyu. Taste and add more shoyu if needed.
2. Cut the tonkatsu bite size and place on top of the onion and cook a few minutes. Many Asian supermarket sells tonkatsu. This is panko breaded fried pork. For oyako don, replace this with chicken thighs. Cook for 5 minutes till chicken is cooked.
3. In a bowl, mix eggs very roughly and pour over the tonkatsu. Rise to medium heat for 20 seconds then high heat for 20-30 seconds till eggs look 70% cooked. Stop the heat.
4. Put one cup rice in a bowl. Carefully top the katsu/egg on the rice. Try to slide from the pot on top of the rice. Sprinkle hichimi (Japanese seven spice chilli powder)

It's easy to make and is perfect for lunch or dinner. While friends or families are enjoying their expensive sashimi, I can only order simpler item such as katsudon or karagee chicken. Katsudon is a fried, panko-breaded pork cutlet with egg over rice and a favorite of Japanese restaurant-goers. There was a time when my fish-averse younger self had very few options at a Japanese restaurant. I would suffer through plates of teriyaki and.

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