awesomemess
The components could not get any better. Deep-fried pork? Egg? Sweet-salty seasoning sauce? Onions? Oh, guys, count me in!!A few years ago, when I was younger I thought making this rice bowl was just wishful thinking. All I wanted was to follow this video to its exact ingredients. I was weird and I could not accept that some substitutes would work just as fine, which as of now, I learned.
I was desperate (well, not really) for dashi stock, I soaked in water a lot of dried shiitake mushrooms so afterwards when they are reconstituted, I can use the soaking water as dashi.
Unfortunately, that surprisingly backfired on me.
Everything is easy and the proportions of the seasonings are mostly similar to this recipe.
About a tablespoon of soy sauce, a little sugar, a little shaoxing wine, some grated ginger and a bit of chicken stock powder mixed in less than a third cup of water.
Commonly the only vegetable are onions (which I sliced to thin wedges), but I simmered in some spinach (the brand Popeye was used. Isn't that awesome?) too! Then laid out the breaded pork chop (sliced) and poured in one lightly beaten egg (not directly on pork) on high heat. Afterwards turned down to low heat after very few minutes and covered to let the egg cook.
It was very good and it tasted awesome! I really like spinach in katsudon, and the sauce poured in the white rice made it so much better. The egg was fluffy and silky! I might make it again and post a picture later.
I'm a happy child.
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