Pork Cutlet Rice Bowl Using Mentsuyu. Katsudon is a popular Japanese dish that consists of tonkatsu (breaded deep-fried pork) and eggs cooked in a sweet and salty broth served over rice. Katsu, or "cutlet" in Japanese, refers to meat that's been pounded thin before being cooked. Don, or donburi, identifies this as a bowl dish.
I made a pork cutlet rice bowl for my lunch box several times in the past, but the rice got soggy and unappetizing.
So I created this recipe that cuts down on the water.
Perhaps this is more like an omelet with slabs of pork cutlet.
You can cook Pork Cutlet Rice Bowl Using Mentsuyu using 8 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Pork Cutlet Rice Bowl Using Mentsuyu
- Prepare 4 of to 5 large slices Tonkatsu pork cutlet.
- It's 1 of Egg.
- It's 1/4 of Onion.
- It's 25 ml of Mentsuyu (3x concentrate).
- Prepare of If serving at home.
- Prepare 45 ml of Water.
- It's of If packing in your bento.
- It's 20 ml of Water.
Great recipe for Pork Cutlet Rice Bowl. This is something I've known how to make for a long time. The times listed are a rough guideline so just cook it making sure you don't cook the egg all the way through. This uses mentsuyu, so adjust the amount of sugar to suit your tastes.
Pork Cutlet Rice Bowl Using Mentsuyu step by step
- I used a 15 cm pork cutlet that I bought at the supermarket. It was too big, so I didn't use it all..
- Put the water, mentsuyu, pork cutlet and onion in a sauce pan and heated on medium. If you don't like the onions crispy, microwave it first..
- After the sauce is bubbling, add half of the beaten egg. Pour the beaten egg in the centre because it takes more time to cook through. Cover with a lid and cook everything through..
- When 3 egg is set, pour the rest of the beaten egg around the edge. Cover with a lid and continue to cook shortly. When the egg is set to your liking, it's done..
- If serving over rice, transfer the cooked meat on a bed of warm cooked rice. If packing in your bento, cook for a little longer..
- If packing in your bento, mix the egg and sauce along the edge with your chopsticks to let the egg absorb the sauce. Cover with a lid and turn down the heat to low. Continue to cook until the sauce is mostly completely absorbed..
- Simmer the pork cutlet for longer, and as a result, the rice beneath won't become soggy..
- Using leftover karaage chicken, I made a kara-age rice bowl. I did the same with frozen minced meat cutlets..
- 'Ginger Pork Don ＆ Sweet and Savoury Pork Don'. https://cookpad.com/us/recipes/151167-sweet-savory-pork-rice-bowl.
- 'Simple Ketchup Rice' https://cookpad.com/us/recipes/151157-easy-ketchup-rice-for-bento-and-omurice.
- 'Miso Egg Soboro' for your bento or as an onigiri filling.. https://cookpad.com/us/recipes/147065-miso-egg-soboro-for-your-bento-and-onigiri.
Drain on a plate lined with a paper towel. While the pork is resting, add the dashi stock (or chicken stock), sugar, soy sauce, and mirin to a small bowl. The Golden Ratio for Fried Pork Cutlet Rice Bowl or Chicken & Egg Rice Bowl!. I've always made it this way. Meanwhile, beat together eggs and scallions in a small bowl.