Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, pork cutlet rice bowl. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Pork Cutlet Rice Bowl is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Pork Cutlet Rice Bowl is something that I’ve loved my entire life.
Try this recipe for Katsudon, a popular Japanese bowl dish of tonkatsu, or breaded deep-fried pork, and eggs in a sweet and salty broth over rice. Don, or donburi, identifies this as a bowl dish. Katsudon is hearty compared to other donburi, but the taste is so good that you will not mind the extra. 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 Literally, a donburi is a large ceramic bowl, the kind of vessel you might serve a bowl of noodle soup in.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook pork cutlet rice bowl using 11 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Pork Cutlet Rice Bowl:
- Make ready Pork loin
- Get Leek or onion
- Prepare Eggs
- Get Flour
- Get Panko
- Get Mentsuyu (diluted)
- Take Oil
- Take Panko
- Make ready Egg
- Get Cake flour
- Take Salt and pepper
The results of this katsudon recipe were great-the crispy pork, paired with the slightly sweet mixture of egg and onion, all smushed into a pile of rice? Katsudon is a comforting, belly-warming dish from Japan, composed of sliced pork cutlets simmered in a dashi-based broth with onion and eggs and served over a bowl of warm rice. Pork Cutlet Rice Bowl is a recipe introduced in the original Cooking Mama. This recipe is based on the katsudon, a Japanese rice bowl dish topped with tonkatsu (deep-fried pork cutlet) along with vegetables and condiments.
Instructions to make Pork Cutlet Rice Bowl:
- Cut the Japanese leek diagonally. Season the meat with salt and pepper, then coat it and fry it. Cut it into easy to eat pieces.
- Put the sliced leek and the mentsuyu in a pot and bring to a boil. Then add in the cooked meat. Add in 3/4 of the egg, cover with a lid, and boil on high heat for 20 seconds.
- Pour the rest of the egg on top and boil for 15 seconds. Put some rice in a bowl, and top with the egg and pork mixture.
Pork Cutlet Rice Bowl is a recipe introduced in the original Cooking Mama. This recipe is based on the katsudon, a Japanese rice bowl dish topped with tonkatsu (deep-fried pork cutlet) along with vegetables and condiments. A bowl of rice is topped with tonkatsu (deep fried crumbed pork cutlet), onion and beaten egg cooked in dashi with sweet soy sauce. Deep fried cutlet and rice is quite filling. So, for those people who need to fill up their stomachs with high calorie food, katsu-don is a perfect meal.
So that’s going to wrap this up for this exceptional food pork cutlet rice bowl recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
