卵に埋もれたカツ丼作ってみた!
I made a katsudon covered in eggs!
※Translation recipe is below
レシピ
[出汁]
昆布 5~8g
かつお節 20g
水 500ml
[カツ丼のタレ]
出汁 80ml
醤油 大さじ1(15mlくらい)
みりん 大さじ１(15mlくらい)
甘めのが好きな人は、これに砂糖を小さじ１～おおさじ１加えてもおいしい
出汁4:醤油1:みりん1ぐらいが基本的な割合
だけど汁多めがよかったり、具材を煮詰めるのに時間がかかることも考えて少し多めに出汁を入れてます
[食材]
豚ロース 1枚
玉ねぎ (80gくらい)
長ネギの青い部分
基本的に葱と合わせるとおいしいです
卵は全部で３個くらい使います
ふわふわなトンカツにしたい人は生パン粉。
サックサクで衣少な目が良い人は乾燥したパン粉を使おう
recipe
[soup stock]
Kelp 5~8g
Bonito flakes 20g
500ml water
[Katsudon sauce]
Dashi soup 80ml
1 tablespoon soy sauce (about 15ml)
Mirin 1 tablespoon (about 15ml)
If you like it sweet, you can add 1 to 1 tablespoon of sugar to this.
The basic ratio is about 4 parts dashi, 1 part soy sauce, and 1 part mirin.
However, I added a little more stock because I thought it would be better to have more soup, and it would take time to boil down the ingredients.
[ingredients]
1 pork loin
Onion (about 80g)
green part of green onion
Basically, it is delicious when combined with green onions.
I will use about 3 eggs in total.
If you want fluffy tonkatsu, use fresh breadcrumbs.
If you like crispy and thin batter, use dry bread crumbs.
#food #cooking #料理 #カツ丼 #katu #katsudon #tonkatsu #トンカツ #卵 #egg #たまねぎ #onion #飯テロ
