![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/06\/IMG_7969.jpg\" "\\"IMG_7969\\"")
<\/a><\/p>\nKatsu-Don (Rice Bowl with Deep-Fried Pork Cutlet and Egg)<\/strong> Katsu-Don or deep-fried pork cutlet and egg bowl is one of the most popular rice bowls in Japan. Katsu, in Japanese, means “deep-fried” but it also means “to win”. So people often like to eat this rice bowl the night before an important sport event, as we believe “katsu-don” will bring a good luck. I didn’t really have anything I needed to win, but this rice bowl itself was a winner at our house! <\/p>\n Cook deep-fried pork and sliced onion in a mixture of soy sauce, dashi, water, mirin, sugar, add eggs, and cook until the egg white is no longer too runny. Serve the whole thing on cooked white rice. <\/p>\n Click here<\/a> for recipe information.<\/p>\n \u304b\u3064\u4e3c<\/strong> \u4e45\u3005\u306b\u98df\u3079\u305f\u304b\u3064\u4e3c\uff01<\/p>\n \u30a2\u30e1\u30ea\u30ab\u306b\u3057\u3066\u306f\u8584\u3081\u306b\u30b9\u30e9\u30a4\u30b9\u3055\u308c\u305f\u8c5a\u8089\uff08\u65e5\u672c\u306e\u3068\u3093\u304b\u3064\u7528\u306b\u3074\u3063\u305f\u308a\u3050\u3089\u3044\u306e\u8584\u3055\uff09\u3092\u30d1\u30c3\u30af\u3067\u8cb7\u3063\u305f\u306e\u3067\u3001\u5168\u90e8\u3068\u3093\u304b\u3064\u306b\u3057\u305f\u3002<\/p>\n \u304b\u3064\u4e3c\u306f\u3001\u6b21\u306e\u65e5\u306b\u4f5c\u3063\u305f\u3082\u306e\u3002<\/p>\n \u7f8e\u5473\u3057\u304b\u3063\u305f\uff5e\u3002<\/p>\n \u30c6\u30ea\u30fc\u306b\u3082\u597d\u8a55\u3002 \u5168\u4ecf\u30aa\u30fc\u30d7\u30f3\u30c6\u30cb\u30b9\u3001\u5973\u5b50\u6c7a\u52dd\u6226\u3001\u306f\u3089\u306f\u3089\u3057\u306a\u304c\u3089\u4eca\u65e5\u30c6\u30ea\u30fc\u3068\u30c6\u30ec\u30d3\u3067\u89b3\u6226\u3002 \u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/p>\n \u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u4fe1\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002<\/p>\n \uff0a\u30d7\u30ed\u30d5\u30a3\u30fc\u30eb\u306f\u53f3\u4e0a\u306eAbout\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/p>\n","protected":false},"excerpt":{"rendered":" Katsu-Don (Rice Bowl with Deep-Fried Pork Cutlet and Egg) June 4, 2011 Katsu-Don or deep-fried pork cutlet and egg bowl is one of the most popular rice bowls in Japan. Katsu, in Japanese, means “deep-fried” but it also means “to win”. So people often like to eat this rice bowl the night before an important […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,11,7],"tags":[],"class_list":["post-20200","post","type-post","status-publish","format-standard","hentry","category-meat","category-starches","category-pork"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/20200","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=20200"}],"version-history":[{"count":16,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/20200\/revisions"}],"predecessor-version":[{"id":20229,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/20200\/revisions\/20229"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20200"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20200"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20200"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nJune 4, 2011<\/em><\/p>\n
\n\uff12\uff10\uff11\uff11\u5e74\uff16\u6708\uff14\u65e5<\/em><\/p>\n
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\n\u65e5\u672c\u98df\u30ec\u30b9\u30c8\u30e9\u30f3\u306b\u884c\u304f\u3068\u3001\u3088\u304f\u983c\u3080\u306e\u3082\u3001\u3068\u3093\u304b\u3064\u5b9a\u98df\u3060\u3057\u3002<\/p>\n
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\n\u3068\u3063\u3066\u3082\u898b\u5fdc\u3048\u306e\u3042\u308b\u8a66\u5408\u3067\u3001\u201c\u9811\u5f35\u308a\u307e\u3057\u305f\u306d\u3001\u304a\u3081\u3067\u3068\u3046\uff01\uff01\u201d\u3068\u8a00\u3044\u305f\u3044\u3067\u3059\u3002
\n\u3053\u308c\u3092\u6a5f\u306b\u3001\u30c6\u30cb\u30b9\u3082\u4eca\u5f8c\u3001\u65e5\u672c\u4eba\u306f\u3082\u3068\u3088\u308a\u30a2\u30b8\u30a2\u4eba\u3001\u9811\u5f35\u3063\u3066\u6b32\u3057\u3044\u3068\u601d\u3044\u307e\u3059\u3002<\/p>\n<\/a> <\/a><\/p>\n