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Katsudon ｜ Miki Mama Channel's recipe transcription

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Miki Mama Channel

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Ingredients

Pork top : 400g
玉ねぎ : 1/2個
卵 : 4個
塩 : ふたつまみ
片栗粉 : 大さじ1/2
パン粉 : 40g
サラダ油 : 大さじ4～6
(A)水 : 300cc
(A) Mentsuyu : 100cc
(A)砂糖 : 大さじ1/2

Time required

15minutes

Procedure

1) Get ready 00:56
Put the pork in a frying pan that is not lit, and rub in the salt and potato starch.
Shape it flat.
2) Put on clothes 01:53
Moisten 1 with water (outside the amount) and add bread crumbs to the whole.
3) Fried 03:27
Put the frying pan on high heat and sprinkle half the amount of oil.
Fry both sides for about 4 minutes on one side. When the oil is low, add the rest.
4) Cut the onions 04:12
Slice the onion.
5) Boil the onions 06:53
Take out 3 and wipe off the oil in the frying pan. Add 4 and (A) and simmer for about 3 minutes.
6) 卵でとじる 07:51
Cut the cutlet into bite-sized pieces and add to 5. Increase the heat and pour in the beaten eggs.
When the egg is cooked, serve it on top of the rice and finish.

Point

・ The material cost is cheaper to use pork than to use chunks of meat.
・ Since the gravy is trapped by rubbing the potato starch into the pork, no flour and eggs are required for battering.
・ When boiling onions, cover them and close the steam holes with chopsticks. Boil over high heat and then reduce to low heat.