Chicken Katsudon
I hope this post comes in time for Koonna to try it out for her grandkids.
It is an easy dish, fuss-free and satisfying..
First, I must say, I tap on ready made chicken cutlets thus saved half the time in preparation.
Can be bought from NTUC at $12.50 for a fairly big packet. I used the cutlet for burgers too.
Simply airfry it and it will turn out crispy on the exterior and tender on the inside.
A look at the ingredients:
(For 2 pax)
2-3 pcs Chicken katsudon (cut into 3 thick slices)
1 White/Yellow onions (slice thinly)
1 stalk scallion/spring onion (slice thinly)
2 eggs (lightly beaten)
2 bowls of cooked rice
3 tbsp light soya sauce
2 tbsp mirin
1 tsp sugar
50ml water
A dash of pepper
*Optional
Miso soup
2 tbsp of miso (would recommend dashi miso)
500ml water bring to boil
Spring onion
How to:
1. Air fry the cutlets till crispy
2. In a pot, add the light soya sauce, mirin and sugar and bring to a boil.
3.Put in the onions to cook till soft and wilted, stirring occasionally.
4. Keep the fire medium to avoid the soy sauce from drying up fast.
5. Stream in the egg and allow it to boil briefly, stirring as you add the rest of the egg.
6.Cover the pot for a brief while to allow the egg to set
7. Immediately pour sauce over the steam rice and top it with a cutlet.
8. Sprinkle spring onions and enjoy the Katsudon bowl.
9. If preparing miso soup..put a pot of water to boil.
10. When the water is boiling mash the miso in a wire strainer and keep stirring.
(It will yield a cloudy/chalky soup instead of water separating from the miso when settled)
Sprinkle spring onion or can cut some taupok strips
This is a very family friendly dish...adults and kids will love this rice bowl and most important of all..Fuss free!
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