Tuesday, June 27, 2017

How to Make Katsudon-Pork Tonkatsu Rice Bowl Recipe

Tonkatsu is a Japanese pork cutlet that's deep-fried to crispy goodness. Combine that with egg and a special sauce and you get a dish called Katsudon!


INGREDIENTS: (makes 1 serving)

1/4 onion, sliced
2-3 sprigs mitsuba (or scallions), cut into 2-inch length
1 cooked tonkatsu (click here for recipe), cut into 1-inch pieces
4 tbsp water
1/4 tsp instant dashi powder
1 1/2 tbsp soy sauce
2 tbsp mirin
1 tbsp sugar

DIRECTIONS:

Combine water, dashi powder, soy sauce, mirin and sugar in a small frying pan. Stir to combine and add the sliced onions. Cover with aluminum foil and bring to a boil. When onions are translucent, add tonkatsu and simmer over medium heat. While it's cooking, beat one egg. Pour egg over the tonkatsu and add the mitsuba. Cover and simmer for 20-30 seconds or until eggs are done to your liking. Pour mixture over a bowl of steamed rice. Enjoy while hot!

VIDEO TUTORIAL


No-Churn Dairy-Free Matcha Ice Cream

Today we're going to show you how to make the easiest no-churn matcha ice cream on the planet. Not only is no churning required, it's dairy free too!

INGREDIENTS: (makes 1 serving)

1 tsp matcha powder
small amoung of very hot water
1 oz. marshmallows
1/2 cup coconut milk

DIRECTIONS:

Dissolve matcha powder with a small amount of hot water and set aside. In a bowl, combine marshmallows and coconut milk and microwave for 90 seconds. Take it out and mix until smooth and the marshmallows have completely melted. Add in the matcha and mix until combined.

Once it has cooled, cover with plastic wrap and freeze for one hour. After an hour, take it out. The mixture will still be soft. Give it a quick mix and freeze for another 2-3 hours. Take it out and it's ready to eat!

This no-dairy ice cream becomes very hard and difficult to scoop if frozen for too long so we recommend enjoying your matcha ice cream immediately. If you'd like an easy recipe for matcha ice cream but you don't mind some dairy, check out this recipe instead. This one will keep in the freezer without getting too hard.