Скачать с ютуб Make Perfect KATSUDON at Home | Authentic Japanese Recipe в хорошем качестве

Make Perfect KATSUDON at Home | Authentic Japanese Recipe

Use Code CHAMPNOV to get a discount on TIPPSY products! Visit: https://www.tippsysake.com/discount/c... To find out more! Hey guys! Today I want to show you a dish I really love, KATSUDON - delicious egg and crispy pork tonkatsu over rice! I’ll show you how to fry your own tonkatsu and make the sauce for the katsudon in this video! Give it a try yourselves too! Follow Me On: 🐦Twitter:   / champryosuke   📷Instagram:   / champsjapanesekitchen   00:00 Intro 00:27 A word from Tippsy Sake! 00:56 Preparing the Pork 01:45 Breading the Pork 02:48 Frying the Tonkatsu 04:32 Preparing the Vegetables 04:57 Preparing the Katsudon Sauce Base 05:30 Putting Everything Together 08:14 Let’s Eat! Ingredients (per serving) - 1 inch thick pork shoulder slice - flour (around 3 tbsp) - 1 beaten egg - panko (enough to cover the pork) (alternatively you can use 2 tsp water and 1 tsp cooking oil to make a batter for your tonkatsu) - Oil for frying (I used rice oil) - ¼ Onion - Green Onion (Japanese Negi - about an inch) - Mitsuba (Japanese Parsley - this is optional though!) Sauce Base: - 1 tbsp cooking sake - 1 tbsp mirin - 1 tbsp soy sauce - 4 tsp dashi (which you can see how to make here:    • PERFECT Japanese Omelet | DASHI MAKI ...  ) - 1 beaten egg How to Make: - Start by tenderizing your pork by adding shallow cuts along where the meat attaches to the fat - use a tenderizing hammer or similar gadget to make small holes in the pork (or a fork) - this will prevent your tonkatsu from curling up - Then season your pork on both sides with salt and pepper - Once seasoned, coat in flour - wipe off the excess, dip in a beaten egg and then cover in panko - press down firmly to make sure all the pork is covered - Heat a pot or frying pan with cooking oil (I used rice oil) - enough to cover the meat. Once the oil reaches 160°C or 320°F add your pork - try not to move the pork around too much or the breading may fall apart. - Cook for around 3 minutes or until golden brown, try to keep the temperature around the same while frying, then flip the pork and fry again for another 3 minutes - Once the katsu is nice and golden brown take out and let rest on a rack - place the tonkatsu standing so the fat drips off - While the katsu is resting, prepare ¼ of an onion into slices and optionally thinly slice some negi green onion and mitsuba (japanese parsley) - Then in a pan, add the cooking sake, mirin, soy sauce, dashi and let simmer for at least 2 minutes (you can also add a bit of sugar for a richer flavor) - Once the above sauce base has simmered for 2 minutes, add your onions and put a lid on your pan, let those cook on a low-medium heat until translucent - Once the onions are cooked, cut your tonkatsu and add to the pan with your green onion, then pour over 1 beaten egg - Put on the lid and let sit for around 20-30 seconds, add your mitsuba - place the lid back on and let sit for another 30 minutes, be careful not to overcook the egg! - Once the egg is starting to set but still a little a little bit runny use a spatula to make sure its not stuck and then gently place it on a bowl of rice!