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➤ PRINT FULL RECIPE: sudachirecipes.com/japanese-katsudon-recipe/➤ SUBSCRIBE HERE: tinyurl.com/b69ed7na➤ GET MY FREE E-COOKBOOK!": rb.gy/9pc98kINGREDIENTS: - 2 boneless pork chops - 2 pinches salt and pepper - 4 tbsp all-purpose flour - 1 large egg - 1 tsp cooking oil - 1 tbsp whole milk - 50 g panko breadcrumbs - cooking oil for frying - 5 g dried kelp (kombu) - 150 ml water - 100 g yellow onion - 50 ml mirin - 1 tbsp light brown sugar - 1 tsp Chinese-style chicken bouillon powder (*I use youki garasupu) - 2 tbsp soy sauce - 3 medium eggs (room temperature) - 2 portions cooked Japanese short-grain rice - Japanese wild parsley mitsuba, optional, to garnish or any green of your choice ➤ STEP-BY-STEP INSTRUCTIONS: sudachirecipes.com/japanese-katsudon-recipe/ ➤ CHECK OUT MY LATEST RECIPES: sudachirecipes.com/blog/
Wonderful, cheers from Canada...!
Thank you!
I'm going to try making this soon! Looks like a good dish for this time of year.
Thank you! Indeed, warm and filling for the winter! :)
@@SudachiRecipeswhat can be substituted for pork? I'm Muslim
@@Carbuncle0168 You can definitely use boneless chicken thigh (flatten) instead for this recipe!
Oishii soo !
i admire youre given information thru smallest details
Aesthetic and easy to make. Thank ya!
Hello! I cooked according to your recipe. This is delicious! Thank you! Honestly I had to exclude kombu, it's not easy to find in my country.
Thank you for sharing your experience! Kombu here is kind of a bonus ingredient, so that's no problem! I'm glad to hear you enjoyed it! :)
Looks delicious. I will save this recipe and will try to make it shortly. Getting hungry watching you cook. Thanks for the recipe
Thank you! I hope you enjoy! :)
➤ PRINT FULL RECIPE: sudachirecipes.com/japanese-katsudon-recipe/
➤ SUBSCRIBE HERE: tinyurl.com/b69ed7na
➤ GET MY FREE E-COOKBOOK!": rb.gy/9pc98k
INGREDIENTS:
- 2 boneless pork chops
- 2 pinches salt and pepper
- 4 tbsp all-purpose flour
- 1 large egg
- 1 tsp cooking oil
- 1 tbsp whole milk
- 50 g panko breadcrumbs
- cooking oil for frying
- 5 g dried kelp (kombu)
- 150 ml water
- 100 g yellow onion
- 50 ml mirin
- 1 tbsp light brown sugar
- 1 tsp Chinese-style chicken bouillon powder (*I use youki garasupu)
- 2 tbsp soy sauce
- 3 medium eggs (room temperature)
- 2 portions cooked Japanese short-grain rice
- Japanese wild parsley mitsuba, optional, to garnish or any green of your choice
➤ STEP-BY-STEP INSTRUCTIONS: sudachirecipes.com/japanese-katsudon-recipe/
➤ CHECK OUT MY LATEST RECIPES: sudachirecipes.com/blog/
Wonderful, cheers from Canada...!
Thank you!
I'm going to try making this soon! Looks like a good dish for this time of year.
Thank you! Indeed, warm and filling for the winter! :)
@@SudachiRecipeswhat can be substituted for pork? I'm Muslim
@@Carbuncle0168 You can definitely use boneless chicken thigh (flatten) instead for this recipe!
Oishii soo !
Thank you!
i admire youre given information thru smallest details
Thank you!
Aesthetic and easy to make. Thank ya!
Thank you!
Hello! I cooked according to your recipe. This is delicious! Thank you! Honestly I had to exclude kombu, it's not easy to find in my country.
Thank you for sharing your experience! Kombu here is kind of a bonus ingredient, so that's no problem! I'm glad to hear you enjoyed it! :)
Looks delicious. I will save this recipe and will try to make it shortly. Getting hungry watching you cook. Thanks for the recipe
Thank you! I hope you enjoy! :)