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Katsudon | Transcription of recipe by Naoyo Kitchen

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In addition, the kitchen

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Ingredients

Konjac : 100g
Mentsuyu (3-fold diluted) : 大さじ1
豚ロース肉 : 100g
塩こしょう : 少々
おからパウダー : 適量
溶き卵 : 1個
車麩 : 適量
玉ねぎ : 1/4個(60g)
三つ葉 : 適量
卵 : 2個
(A)めんつゆ(3倍希釈) : 大さじ2
(A)水 : 100cc
揚げ油 : 適量
七味 : 適量
木綿豆腐 : 300g

Time required

40minutes

Procedure

1) Make a soy sauce 00:35
Wrap cotton tofu in kitchen paper and heat in the microwave for about 2 minutes.
Place in a frying pan and fry until the juice is gone and it looks like rice.
When it becomes fluffy, serve it in a bowl.
2) Fry the cutlet 01:48
Put konnyaku and mentsuyu cut into 5mm width in a heat-resistant container, and add enough water to soak the konnyaku.
Heat in a 500w microwave for about 2 minutes to drain.
Add okara powder to konjac and roll with pork loin.
Sprinkle the beaten egg and grated carrot in this order, and fry in frying oil for about 3 minutes on each side to drain the oil.
3) Boil 07:14
Put sliced onions (A) in a frying pan and simmer until the onions are tender.
Add 2 and let it soak in the soup.
Melt the eggs, pour in, cover and steam.
4) 盛り付ける 08:06
1の上に3を乗せ、2~3cm幅に切った三つ葉・好みで七味をかけて完成。

Point

・ Carbohydrates can be suppressed by using soy sauce.
・ Other alternatives to rice include cauliflower, shirataki noodles, and egg whites.
・ You can adjust the strength of the noodle soup to your liking. A little darker tastes better.
・ It is also good to use sugar-free bread crumbs instead of carbofu.