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Katsudon not fried ｜ Cooking expert Ryuji's Buzz Recipe's recipe transcription

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Cooking expert Ryuji's buzz recipe

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Ingredients

Pork belly : 120g
玉ねぎ : 1/4個
卵 : 2個
ご飯 : 200g
三つ葉 : 適量
油 : 大さじ1/2
パン粉 : 1つかみ
(A) Water : 大さじ2と1/2
(A) Salty soy sauce : 大さじ1
(A) It's white : 大さじ1
(A) Mirin : 大さじ2
(A) Sugar : 2つまみ

Time required

25minutes

Procedure

1) Prepare the vegetables. 02:30
Slice the onion into thin slices. Tear off the trefoil.
2) Cut pork belly 02:46
Cut the pork ribs into bite-sized pieces.
3) Make clothes 03:00
Heat the oil in a frying pan and fry the bread crumbs over medium heat.
4) 鍋で卵と三つ葉以外の具材を煮る 03:57
鍋に玉ねぎと2と(A)を入れて火にかけ煮ていく。
5) 卵を溶いて加える。 05:13
Insert an egg into a bowl, melt it lightly, and add it to 4 by dropping it into an elongated shape. Cover and cook until half-cooked. Break the remaining eggs into a bowl, melt them lightly again, add the egg yolks to the center, add the egg whites to the pan so that they are around, cover and remove from the heat until a little transparent part remains on the egg whites.
6) 丼に盛り付ける 06:13
丼にご飯をよそい、3を広げ、その上に5を乗せる。残りのパン粉を散らし三つ葉を飾る。

Point

・ Use 1/4 onion and about 50g.
・ 2 pinches of sugar will make 1/2 teaspoon.
・ Process 3 Completed when the bread crumbs turn to pork cutlet.
・ Step 4 When the broth is boiling, simmer until the onions are tender so that they do not boil over low medium heat, and reduce the heat to low.
・ Step 5 Eggs are lightly melted and loosened so that yolk and egg white remain. Since egg yolks pass through the fire faster, it is advisable to add egg yolks in the center and egg whites around them.