My Hero Recipes

MY HERO

Steps:

• Mix mayo and dressing. Remove 1/4 cup; toss with lettuce.
• Brush cut sides of bread with remaining mayo mixture; fill with lettuce mixture and remaining ingredients.

HOW TO MAKE KATSUDON FROM MY HERO ACADEMIA

Steps:

• From the list of ingredients, you can jump to a link on how to make dashi broth, so please refer to it. You can also use a dashi packet or granulated dashi to make dashi broth.
• In a small saucepan, bring the dashi broth, soy sauce, mirin, and sugar to a light boil.
• Cut the onion into wedges.
• Beat the eggs in a bowl.
• To prevent the pork from curling up, use a knife to cut the border between the fat and lean. **Be careful not to make a cut that goes all the way through, or the flavor and oil of the meat will be lost.
• Using your fingers, massage the meat to soften it. If there are any hard parts, use a knife to cut the tendons.
• Season both sides with salt and pepper.
• Sift the flour and sprinkle it evenly on both sides and remove excess flour.
• Dip in beaten egg.
• Dredge in panko and press gently. It doesn't have to be fluffy because panko will pop up during deep frying.
• Heat oil in a deep pot or pan to 350ºF (180ºC).
• Place a piece of panko or wooden chopsticks in the oil. When small bubbles appear around them, it's ready to fry.
• Add in the pork. Fry for 3 minutes on each side or until crispy and golden brown. **If you over-fry it, the meat will lose its moisture and become less juicy and dry.
• Take out the pork and remove excess oil by holding it vertically for a few seconds. Place it on the wire rack or paper towel and let it sit for 5 minutes.
• Cut the pork cutlet into 4-5 pieces by pressing the knife straight down instead of moving it back and forth.
• Serve the cooked rice in a donburi bowl.
• In a small frying pan (a frying pan for katsudon or oyakodon is recommended), add the broth that you have already made and onions and place over low heat. **Cover the frying pan with a lid if it's possible (so the broth does not evaporate too quickly).
• When the onions are cooked, pour in the beaten egg all over. Stir lightly.
• Place the egg mixture on top of the rice when the egg is half-cooked.
• Place the cutlet over egg mixture and garnish with mitsuba-leaf or parsley as your choice.

MY HERO

Steps:

• 1. Split the bread lengthwise and pull out some of the insides. Brush the insides of the bread with 2 teaspoons of the olive oil.
• 2. Make the salad: Toss the arugula and tomato strips in a bowl with the remaining tablespoon of olive oil and the balsamic vinegar. Season with salt and pepper.
• 3. Layer the bottom of the bread with the mozzarella, basil, prosciutto and salami. Top with the salad. Cover with the top of the bread. Cut the sandwich in half on the diagonal and wrap well for the road.