超酥脆！千層豬排丼飯/Katsudon with Kabayaki Sauce| MASAの料理ABC

[1serving] 梅花肉片 Sliced pork—200g 鹽巴&黑胡椒 Salt&Pepper 麵粉 Flour 雞蛋 Egg 麵包粉 Bread crumbs 蔥 Scallion—1支 海苔片 Nori—1張 清酒 Sake—3大匙 味淋 Mirin—3大匙 醬油 Soy sauce—3大匙 砂糖 Sugar—1大匙 雞蛋 Eggs—2顆 白蘿蔔 Daikon—300g 砂糖 Sugar—1小匙 鹽巴 Salt—1/2小匙 昆布 Konbu—5cm x 2 生辣椒 Chili pepper—1支 清酒 Sake—3大匙 味醂 Mirin—3大匙 砂糖 Sugar—2大匙 醬油 Soy sauce—2大匙 米醋 Rice vinegar—80cc Preparation-otsumami (1) 300g of Daikon, remove the skin and cut into slices (2) Add 1 tsp of sugar and 1/4 tsp of salt the dehydrate it for 15 minutes (3) 1 chili pepper, chop into small rings (4) 1 minutes later, squeeze out excess water from daikon slices Preparation-Marinade sauce of daikon (1) 3 tbsp of sake (2) 3 tbsp of mirin (3) 2 tbsp of sugar (4) 2 tbsp of soy sauce (5) 2 sheets of konbu with 5 cm long (6) Bring to a simmer (7) Shut off the stove (8) 80cc of Rice vinegar (9) Pour the sauce into the container with daikon slices (10) Add chili pepper rings (11) Marinate for 1 hour Preparation-Donburi Sauce (1) 3 tbsp of sake (2) 3 tbsp of mirin (3) 1 tbsp of sugar (4) 3 tbsp of soy sauce (5) Cook until it reduces Preparation-Sliced Pork (1) 1 tray of sliced pork (2) Season with salt & pepper (3) Fold it like a cutlet shape and season with some more salt & pepper (4) Coat sliced pork with flouregg liquidbread crumbs Instruction-Pork (1) Pour in oil with the amount for deep-frying, preheat to 180℃ (2) Deep-fry the cutlet shape sliced pork and fry until light golden brown (3) Deep-fry and flip it over, keep frying until dark golden brown Combine (1) A bowl of steamed rice (2) Drizzle some cooked donburi sauce (3) 1 sheet of nori, tear it into pieces (4) Pour the rest donburi sauce into a small container (5) Take out a portion of marinated daikon (you can cut the Konbu into thin strips and put it as topping) (6) 2 eggs, cook until preferred doneness and put it on top of the rice (7) Cut deep-fried pork into thick slices and put it on top of the egg (8) Decorate it with some scallion rings