Tori Katsudon

Hello everybody, hope you're having an amazing day today. Today, I will show you a way to make a special dish, Tori Katsudon. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

Tori Katsudon is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes yummy. It's enjoyed by millions daily. Tori Katsudon is something that I've loved my entire life. They're nice and they look fantastic.

Many things affect the quality of taste from Tori Katsudon, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tori Katsudon delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tori Katsudon is 1 ración. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tori Katsudon estimated approx 40 min.

To get started with this recipe, we have to first prepare a few components. You can cook Tori Katsudon using 16 ingredients and 10 steps. Here is how you can achieve that.

Esta receta de Katsudon se ha convertido en uno de mis platos japo preferido 😋
Con chuleta de cerdo también queda muy rico (Tonkatsu) En este caso ‘Torikatsudon’ porque es con pollo. Una delicia!

#revistacookpad

Ingredients and spices that need to be Make ready to make Tori Katsudon:

1. Para el plato:
2. 1 vaso arroz
3. Pechuga de pollo (que no sea un filete muy fino)
4. Harina
5. 1 huevo
6. Panko
7. Cebollino
8. Aceite girasol
9. Para la salsa:
10. 1/2 cebolla
11. 1-2 huevos
12. 50 ml agua
13. Caldo dashi en polvo (o avecrem de pescado)
14. 1 c.s Salsa soja
15. 1 c.s Vinagre Mirin
16. 1 c.p Azúcar moreno

Instructions to make to make Tori Katsudon

1. Empezamos por hervir el arroz, y una vez hecho, reservamos.
2. Mientras hierve el arroz vamos a dedicarnos a la carne, salpimentamos y la pasamos primero por harina, después por el huevo batido y por último rebozamos en el panko.
3. Freímos con aceite de girasol caliente, que se dore bien por los dos lados. Reservamos en papel de cocina para que absorba el exceso de aceite.
4. Y vamos con la salsa: en una sartén pequeña (sin encender el fuego aún) añadimos el agua, una pizca de avecrem de pescado, la salsa de soja, el mirin y el azúcar.
5. Agregamos a la sartén la cebolla cortada en juliana y cocinamos con la tapa puesta a fuego medio.
6. Cuando empiece a hervir, bajamos el fuego al mínimo y dejamos 3’ más.
7. En un bol cascamos los huevos y los batimos un poco. Agregamos a la sartén, la tapamos y cocinamos durante medio minuto a fuego alto.
8. Cuando veamos que el huevo ha cogido consistencia pero que no esté demasiado hecho (que no quede como una tortilla francesa pero que quede jugoso), le añadimos cebollino picado y retiramos.
9. Cortamos la pechuga en tiras verticales (sin llegar hasta el final para que se mantenga unido por una parte y podamos manejarla en bloque)
10. Emplatamos con el arroz en la base, la mezcla por encima y removemos, y por último coronamos con la pechuga y un poco más de cebollino. A disfrutar!!

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So that is going to wrap it up with this exceptional food Step-by-Step Guide to Make Favorite Tori Katsudon. Thank you very much for your time. I'm sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!