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Katsudon Recipe for a Japanese Pork Cutlet and Egg Rice Bowl
GRANTOURISMOTRAVELS14Ingredients
30Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 300 grams pork shoulder (or boneless pork chops)
- salt
- pepper
- 4 Tbsp. plain flour
- 1 egg
- 80 grams panko breadcrumbs
- 1 cup neutral oil (for frying)
- 1/2 cup dashi stock (or chicken stock)
- 1 tsp. sugar
- 2 tsp. soy sauce
- 2 tsp. mirin
- 4 eggs (extra large)
- 2 cups japanese rice (steamed)
- 1 bunch scallions (spring onions, base pieces cut into 6 cm pieces, tops chopped finely)
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