Whats up everyone, this time we gives you our family's fried pork cutlet rice bowl recipes of dishes that are easy to know. We are going to share with you the recipes that you are in search of. I’ve made it many instances and it’s so scrumptious that you guys will adore it.
Our Family's Fried Pork Cutlet Rice Bowl is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Our Family's Fried Pork Cutlet Rice Bowl is something which I have loved my whole life. They’re nice and they look wonderful.
Beat one egg in a bowl. Bring the soup to a boil and pour the egg over the tonkatsu and onion. Turn the heat down to low and cover with a lid.
To get started with this recipe, we have to first prepare a few components. You can have our family's fried pork cutlet rice bowl using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Our Family's Fried Pork Cutlet Rice Bowl:
- Take 1 block Pork filet
- Get 3 leaves Cabbage
- Get 1 to 2 leaves Lettuce
- Prepare 200 ml ● Japanese Worcestershire-style Sauce
- Get 4 tbsp ● Mirin
- Make ready 2 tbsp ● Ketchup
- Take 1 Oil
- Get 1 Panko, flour, egg
- Prepare 1 as much (to taste) Plain cooked rice
Katsudon (カツ丼), short for tonkatsu doburi or pork cutlet rice bowl, is a popular Japanese dish consisting of a fried pork cutlet with onions and egg on a bowl of rice. Cut the pork cutlets into slices and make a place for each cutlet in the onions. Flip the pork cutlets and pour the egg over the onions and cutlet, sprinkle with green onions. Cook until set to desired consistency.
Steps to make Our Family's Fried Pork Cutlet Rice Bowl:
- Wash the cabbage leaves and shred finely. Wash the lettuce leaves and tear into pieces. Slice the pork filet about 2 cm thick an season lightly with salt and pepper.
- Coat the meat. I always beat the eggs with a whisk and add flour to make batter that's a bit thicker than okonomiyaki batter. Dip the sliced pork in the batter and coat with panko.
- While you're heating the oil, put the ● ingredients in a small pot and heat. When the edges start to bubble a little, turn the heat down to low and stir to warm through. Switch off the heat.
- Fry the cutlets. When they are fried, drain the oil well and then put them into the pan with the sauce. Coat with the sauce and transfer on a plate.
- Serve rice in large bowls, and top with the lettuce and cabbage. Place the sauce covered cutlets on top and it's done.
- This is how I serve it to my children.
Cook tonkatsu, simmer briefly with beaten eggs in a mixture of soy sauce, sake, mirin and dashi, scoop out the meat, eggs and sauce, pour over rice and you get katsudon — Japanese fried pork cutlet and eggs rice bowl. Is it difficult to cook katsudon? I wouldn't say so but it definitely makes things simpler if you're already familiar with basic Japanese cooking. Katsudon (Pork Cutlet Rice Bowl) Katsudon, made with leftover tonkatsu (pork cutlet), eggs, sauteed onions and a sweet and savory sauce over a bowl of rice is a perenial favorite in Japan. Add peas, onions and dressing; mix well.
Above is the best way to cook our family's fried pork cutlet rice bowl, very straightforward to make. Do the cooking phases correctly, loosen up and use your heart then your cooking might be scrumptious. There are numerous recipes you could attempt from this web site, please find what you need. In case you like this recipe please share it with your folks. Comfortable cooking.
