How to Half-Cook an Egg for Oyakodon or Katsudon. Great recipe for How to Half-Cook an Egg for Oyakodon or Katsudon. I always do it this way. The egg whites and egg yolks cook at different temperatures, so I used that to make this.
If you do not have garlic salt, salt and garlic powder can be mixed and used instead.
Add remaining egg mixture and cover with lid again.
Slide egg mixture on cooked rice, and decorate with basil.
You can have How to Half-Cook an Egg for Oyakodon or Katsudon using 2 ingredients and 12 steps. Here is how you cook it.
Ingredients of How to Half-Cook an Egg for Oyakodon or Katsudon
- Prepare 1 of serving Oyakodon or Katsudon ingredients.
- Prepare 2 of Egg.
Bring the sauce and onions to a boil. Put one Baked Tonkatsu in it and turn the heat to medium high. Pour and distribute beaten egg evenly and cover with the lid. In a wide shallow pan, boil the mirin, sake, soy sauce, sugar, dashi and sliced onion over medium heat.
How to Half-Cook an Egg for Oyakodon or Katsudon instructions
- Oyakodon and Katsudon are delicious because of the half-cooked egg right?! Today I'll teach you the secret to making it!.
- Refer tofor the golden ratio sauce. https://cookpad.com/us/recipes/157327-with-mentsuyu-the-golden-ratio-for-fried-pork-cutlet-rice-bowl-or-chicken-egg-rice-bowl.
- I'm going to make Oyakodon. Once it has been flavored, lower the heat..
- Point 1: When you break the egg....
- Don't mix it! Just break the yolk!.
- Point 2: When you pour the egg into the frying pan, do it in two turns! First just pour in half of the egg..
- Once it has settled, cover with a lid. Bubble nubble....
- It's ready after just a minute..
- Now, pour in the remaining half of the egg..
- Turn the heat to high! Cover with a lid and cook until it has cooked to how you want it!.
- Got it? It's so fluffy and creamy!.
- Boom! Enjoy! You can totally see the difference!.
Cook until the onion slices are softened, about three minutes. Lay the tonkatsu in a single layer in the boiling liquid, making sure that they are at least two inches apart. Pour the beaten eggs around and between the tonkatsu. Pour egg mixture on top of cutlet and around broth. Slide broth, egg, and chicken out on top of a bowl of rice.
