[1serving]
梅花肉片 Sliced pork-200g
鹽巴&黑胡椒 Salt&Pepper
麵粉 Flour
雞蛋 Egg
麵包粉 Bread crumbs
蔥 Scallion-1支
海苔片 Nori-1張
清酒 Sake-3大匙
味淋 Mirin-3大匙
醬油 Soy sauce-3大匙
砂糖 Sugar-1大匙
雞蛋 Eggs-2顆
白蘿蔔 Daikon-300g
砂糖 Sugar-1小匙
鹽巴 Salt-1/2小匙
昆布 Konbu-5cm x 2
生辣椒 Chili pepper-1支
清酒 Sake-3大匙
味醂 Mirin-3大匙
砂糖 Sugar-2大匙
醬油 Soy sauce-2大匙
米醋 Rice vinegar-80cc
Preparation-otsumami
(1) 300g of Daikon, remove the skin and cut into slices
(2) Add 1 tsp of sugar and 1/4 tsp of salt the dehydrate it for 15 minutes
(3) 1 chili pepper, chop into small rings
(4) 1 minutes later, squeeze out excess water from daikon slices
Preparation-Marinade sauce of daikon
(1) 3 tbsp of sake
(2) 3 tbsp of mirin
(3) 2 tbsp of sugar
(4) 2 tbsp of soy sauce
(5) 2 sheets of konbu with 5 cm long
(6) Bring to a simmer
(7) Shut off the stove
(8) 80cc of Rice vinegar
(9) Pour the sauce into the container with daikon slices
(10) Add chili pepper rings
(11) Marinate for 1 hour
Preparation-Donburi Sauce
(1) 3 tbsp of sake
(2) 3 tbsp of mirin
(3) 1 tbsp of sugar
(4) 3 tbsp of soy sauce
(5) Cook until it reduces
Preparation-Sliced Pork
(1) 1 tray of sliced pork
(2) Season with salt & pepper
(3) Fold it like a cutlet shape and season with some more salt & pepper
(4) Coat sliced pork with flouregg liquidbread crumbs
Instruction-Pork
(1) Pour in oil with the amount for deep-frying, preheat to 180℃
(2) Deep-fry the cutlet shape sliced pork and fry until light golden brown
(3) Deep-fry and flip it over, keep frying until dark golden brown
Combine
(1) A bowl of steamed rice
(2) Drizzle some cooked donburi sauce
(3) 1 sheet of nori, tear it into pieces
(4) Pour the rest donburi sauce into a small container
(5) Take out a portion of marinated daikon (you can cut the Konbu into thin strips and put it as topping)
(6) 2 eggs, cook until preferred doneness and put it on top of the rice
(7) Cut deep-fried pork into thick slices and put it on top of the egg
(8) Decorate it with some scallion rings
Негізгі бет Katsudon with Kabayaki Sauce| MASA's Cooking
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