Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, our family's fried pork cutlet rice bowl. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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. How to make Japanese pork cutlet and egg rice bowl.
Our Family's Fried Pork Cutlet Rice Bowl is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Our Family's Fried Pork Cutlet Rice Bowl is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. 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:
- Make ready 1 block Pork filet
- Prepare 3 leaves Cabbage
- Get 1 to 2 leaves Lettuce
- Get 200 ml ● Japanese Worcestershire-style Sauce
- Make ready 4 tbsp ● Mirin
- Take 2 tbsp ● Ketchup
- Get 1 Oil
- Prepare 1 Panko, flour, egg
- Get 1 as much (to taste) Plain cooked rice
Transfer to a bowl or plate and set aside. 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 ¾ cup panko. Set aside a bowl of rice. Sprinkle green onion and Seaweeds. *This is delicious!
Instructions 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.
Set aside a bowl of rice. Sprinkle green onion and Seaweeds. *This is delicious! This Japanese katsudon—fried cutlet and egg rice bowl—is the best use you're ever gonna get out of leftover fried chicken or pork cutlets. The breading on leftover fried chicken or pork cutlets is great at absorbing flavorful liquids. Steaming the eggs in broth keeps them nice and tender.
So that is going to wrap this up for this special food our family's fried pork cutlet rice bowl recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
