Jajajajja, with that title you'd think I have gone to a Japanese dinner, but no, this holy week I'm home alone, and today I had to make me dinner, and well, going to resort to the typical burgers. Anyway, I had a couple of steaks in the fridge and make me feel like cooking, and the truth and finished very pleased with the outcome. First you have some photos taken with mobile:
sure who knows me flips a little to see that I have started to cook, because I make a tortilla and some steaks to take me out. But is that what I did is not any better. The first was to cook the rice and cook it and you're not, if not cook for the Japanese ^ ^. I began to search the Internet, and it's easier than it seems: First Soak rice in cold water a few times, and then cooked in water made the same amount of water and rice around, then wait for the water evaporates completely and with a wooden spoon you controlling rice. When you see that has no water, lower the heat to low and covers the rice and let stand 5 minutes, then you place him on a very damp cloth (tranqui it does not burn the rag), and so rests.
Then on the other hand you have to prepare the tonkatsu, which are nothing more than breaded pork tenderloins. Well, we take the fillets and put salt and pepper them, and breaded in the following manner: first soak it in flour, then egg and then in panko (bread crumbs is, only crumbs for a bit thicker that is more crisp) and then we put on the frying pan with an oil well (but not too). When well browned, take them out and put on a plate with a napkin to absorb the excess oil will. And then, a few cuts are given to eat.
The katsudon has more ingredients, but had almost nothing of what it takes, so the onion and replaced by the golden onion tonkatsu oil, and egg that has left me is that the breaded and used to throw over. Although it anyway, I've seen more or less elaborate Katsudon as I have done. Well, soy sauce to eat with rice as I like, if I had ^ ^
If you have any questions you can ask, but I think more or less I have explained: P
Then on the other hand you have to prepare the tonkatsu, which are nothing more than breaded pork tenderloins. Well, we take the fillets and put salt and pepper them, and breaded in the following manner: first soak it in flour, then egg and then in panko (bread crumbs is, only crumbs for a bit thicker that is more crisp) and then we put on the frying pan with an oil well (but not too). When well browned, take them out and put on a plate with a napkin to absorb the excess oil will. And then, a few cuts are given to eat.
The katsudon has more ingredients, but had almost nothing of what it takes, so the onion and replaced by the golden onion tonkatsu oil, and egg that has left me is that the breaded and used to throw over. Although it anyway, I've seen more or less elaborate Katsudon as I have done. Well, soy sauce to eat with rice as I like, if I had ^ ^
If you have any questions you can ask, but I think more or less I have explained: P
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