かつ丼(日式滑蛋豬扒飯)

上次整牛丼買咗枝味醂,梗係又搵啲日本嘢煮吓啦.今次整日式滑蛋豬扒飯.

炸豬扒呢啲簡單嘢唔打出嚟喇.

材料Ingredients（２人分 serves 2）ロースかつ２枚、玉ねぎ1/2個、卵３個、さやいんげん４本、ご飯　丼２杯分　2 pork cutlets, ½ onion, 3 eggs, 4 string beans, 2 donburi bowl portions of rice

A> だし汁1/2カップ、　酒　大さじ１、砂糖　大さじ１、　みりん　大さじ２、しょうゆ　大さじ２．2/5 US cup stock, 1 Tbsp sake, 1 Tbsp sugar, 2 Tbsps mirin sweet cooking sake, 2 Tbsps soy sauce

作り方 Directions　

１.ロースかつは食べやすい大きさに切る。玉ねぎは皮をむき、くし切りにする。さやいんげんは筋を取り、塩（分量外）を入れた熱湯でさっとゆでて冷水に取り、斜め薄切りにする。卵は軽く溶きほぐす。Cut the pork cutlets crosswise into pieces that are a little larger than bite-sized. Peel the onion, and cut lengthwise ito wedges. Stringthe beans, boil in salted water (except quantity) briefly, expose to cold water and slice diagonally into thin pieces. Beat the eggs lightly

２．Aを合わせてよくかき混ぜておく。 Mix all the ingredients of A, and stir well

３．丼に温かいご飯を盛っておく。Put hot rice into individual donburi bowls.

４．親子鍋または小さなフライパンに２の煮汁の半分を入れて煮たて、玉ねぎ（半分）を入れてさっと煮る。１人分のロースかつを乗せ、卵（半量）を外側から回しかけふたをする。鍋をゆすりながら３０秒ほど煮てふたを開け、さやいんげん（半量）を散らして火を止めて３の丼に移し入れる。Put only a half amount of the liquid preparedin 2. above into an oyakonabe pan (a pan specialy made for cooking donburi bowl rice dishes)or a small frying pan, and bring to boil. Add half the number of onion wedges, and simmer briefly. Add a portion of pork culets pieces. Pour a half amount of the lightly beaten eggs gently along the circular edge of the simmering sauce, and cover. Simmer for about 30sec while shaking the pan gently. Uncover the pan, scatter half of the string beans and turn off the heat. Put everything onto the rice in one of the donburi bowls. Repeat this process for the other portion.

コツのコツ　Tips on Tips

卵は溶きすぎないのがポイント。溶きすぎとかたくなってしまう。Don't beat the eggs too hard. Otherwise, they will become stiff.

有blog友話我知個だし汁唔係街買嘅上湯嚟.我睇番本書,係喎,要自己煲個喎. 要去搵材料咁煩,都係用鬼佬上湯算.(我覺得味道冇乜影響架.)

又係搵咗同鄉嚟試食. 味道係非常似,very good.

我個碗唔夠大. 塊豬扒一分為二再層層疊. 另外冇嗰個親子鍋上碟係有少少困難. 我之前見過香港10蚊店有得賣架.但係呢幾次返香港唔見有lu.