Recipe • Luncheon Meat Katsu Don

This recipe of Luncheon Meat Katsu Don is a twist to my Katsu Don post awhile ago.
I used Highway's Ham Luncheon Meat in Spicy flavor, surprisingly the taste blended in with the flavorful egg therefore I must note down this recipe here!
I really think luncheon meat goes very well with egg!

（╹◡╹）♡ If you tried any recipes on my humble blog and would like to share on your blog or any other social media platforms, please copy and include the URL so it'll link back to me.

Kindly do not claim recipe as your own. Thank you!

 Ingredients:
(serves 2)

Highway Spicy Luncheon Meat, slice 1.5cm thickness
1/4 Yellow Onion, slice thinly
2 Egg, beaten
1 serving of cooked rice

Coating for Luncheon Meat:
Egg, beaten
Cornflour & Panko, sufficient amount

Seasoning:
60ml Dashi
1 TBS Mirin
1 TBS Light Soya sauce
½ tsp Sugar

Method:
•Prepare the coating ingredients.
Coat each slice of luncheon meat with cornflour, egg followed by panko.
•Heat a pan with enough oil for shallow frying, put in luncheon meat when oil is hot enough and fry till golden brown on all sides.

Dish up and set aside.
•Prepare a big bowl of rice.
•Heat up a frying pan with about 2 teaspoons of oil, briefly fry onion slices.
•Pour seasoning into the pan and boil a few minutes until onion slices soften.
•Pour in beaten egg, cook till preference doneness, about 2 minutes.
Slice luncheon meat katsu into halves or thick strips, add to pan and allow to simmer about 30 seconds.
•Pour over rice. Enjoy this easy 1-bowl meal full of spicy savory flavors!

Promotion
Highway's range of premium ham luncheon meat are on a "2 for S$4.95" promotion (usual price 1 for S$3.50). Promotion until end of April at major supermarkets! Go check out their 4 delicious flavors!

Comments

Post a Comment

Popular posts from this blog

Recipe • The Very Versatile Anchovy Soup Stock!

Image
I cook chinese style vegetable soup pretty often. It's a good way to increase the kids' vegetables intake and convenient for days when I only whip up a soup and meat dish. Most importantly, the boys love drinking their soup when it's cooked with this stock! This stock is suitable for many types of Chinese soup, example: Chinese Spinach meatballs/fishballs soup Wolfberry Leaves egg drop soup Yong Tau Foo soup Cabbage soup Shrimp-Pork dumplings soup Winter Melon soup & Cai Xin or Xiao Bai Cai soup too! I often get queries on what is the soup base when I post photos of such soup, so I think it's high time I give this delicious and versatile soup base its own space in this blog! Also, I hope my own kids will get to follow this recipe here and cook their favorite "mummy's soup" in future and be able to reminisce the taste of their childhood! (♡˙︶˙♡) （╹◡╹）♡ If you tried any recipes on my humble blog and would like to share on...
Read more

Recipe • Nam Yu Crispy Pork 南乳炸肉

Image
This recipe which I'm sharing is an easy & flavorful meat dish. Nam Yu is also known as fermented red beancurd, often eaten as a side condiment with Teochew porridge or used as a marinate for meat. Do give this homestyle Nam Yu Crispy Pork 南乳炸肉 a try! :) Ingredients: 350gm Pork Belly, remove skin 2 cubes of Fermented Red Beancurd + 1tsp of sauce 1 Egg 1tsp minced Garlic 1/2tsp Five Spices Powder 1/2tsp Sugar 2tsp Sesame Oil 2tsp Light Soy Sauce 3/4TBS Oyster Sauce 2TBS Hua Diao Wine Dashes of White Pepper 4TBS (heap) Cornflour Method: •Remove pork belly skin. Cut into 3-4 pieces of 15cm length, 3cm thickness. •Wash and pat dry. •Marinate pork belly with the above ingredients, except cornflour. •Mix in cornflour last, after pork belly is well-mixed with marinate. •Leave in the fridge (Mine was 6hrs, overnight is ok too) •Remove from fridge about 1hr before frying, mix pork belly with marinate again. •Heat oil, deep fry the meat till golden brown. ...
Read more

Recipe • Luncheon Meat & Potatoes in Baked Beans Sauce

Image
The hubby spotted a can of baked beans in our kitchen cabinet, told me it's been awhile since he last ate Luncheon Meat & Potatoes in Baked Beans Sauce and requested for the dish. This is a common dish in most Singapore home-cooking and often seen at economic rice stalls (杂菜饭). （╹◡╹）♡ If you tried any recipes on my humble blog and would like to share on your blog or any other social media platforms, please copy and include the URL so it'll link back to me. Kindly do not claim recipe as your own. Thank you! Ingredients: 150g Luncheon Meat (half of a big can), cubed 1 medium size Potato, cubed & soaked briefly in water 1/2 Red Onion, cut into thin wedges 1 can of Baked Beans (230g) Seasoning: 1tsp Sugar 1TBS Light Soy sauce 2TBS Tomato Ketchup 50ml Water Method:  • Heat a wok, add some cooking oil and pan-fry luncheon meat cubes until browned. •With the same wok, fry potato cubes til brown and crisp too. Preferably cooked through too, to shorten t...
Read more