Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to make a special dish, single-serving fried pork cutlet rice bowl. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Single-Serving Fried Pork Cutlet Rice Bowl is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Single-Serving Fried Pork Cutlet Rice Bowl is something that I’ve loved my entire life. They are nice and they look fantastic.
Katsudon is a fried, panko-breaded pork cutlet with egg over rice and a favorite of Japanese restaurant-goers. Our Katsudon recipe is easy to 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 ¾ cup panko.
To begin with this recipe, we must prepare a few components. You can have single-serving fried pork cutlet rice bowl using 10 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Single-Serving Fried Pork Cutlet Rice Bowl:
- Prepare 1 bowlful Plain cooked rice
- Prepare 1 Tonkatsu (or chicken katsu) - homemade or store-bought
- Prepare 1/4 Onion
- Take 2 Egg
- Prepare 50 ml ◎ Water
- Take 1 tbsp ◎ Soy sauce
- Take 1 tbsp ◎ Mirin
- Make ready 1 tbsp ◎ Sake
- Prepare 1 and 1/2 teaspoons ◎ Sugar
- Get 1 tsp ◎ Dashi stock granules
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. Meanwhile, beat together eggs and scallions in a small bowl.
Instructions to make Single-Serving Fried Pork Cutlet Rice Bowl:
- If the tonkatsu is cold, slice up and heat in a toaster oven until the breading is crispy.
- If you are heating up the cutlet, time it so that it will be hot when the sauce is ready. The rice bowl will taste better if everything that's in it is served piping-hot.
- Slice the onion thinly (so it cooks through well).
- Beat the eggs. (Don't totally mix the yolk and white together! Just beat lightly as if you're cutting through the white!)
- In a small pan, heat the onion and the ingredients marked ◎.
- Heat until it's bubbling, turn down the heat to medium-low (until it's bubbling slightly) and simmer for 2-3 minutes.
- While the sauce is still simmering, portion out your steaming hot rice in a bowl.
- Heat the cutlets in the pan and pour in about 2/3 of the egg mixture (don't pour it all in; leave about a third of the mixture for later).
- Turn up the heat slightly and cook while shaking the pan occasionally until the egg is about half set, then add the rest of the beaten egg mixture.
- Continue cooking while shaking the pan until the egg you added last is just about soft set. Gently pour on top of the rice and it's done.
- The soft creamy egg and the sweet-savory sauce mixes with the rice and it's so good! I use homemade chicken cutlets for this.
Pour egg mixture on top of cutlet and around broth. Cover and cook until eggs are as set as you'd like. A bowl of rice is topped with tonkatsu (deep fried crumbed pork cutlet), onion and beaten egg cooked in Japanese people call deep fried crumbed pork cutlet "tonkatsu". Katsuretsu can be beef, pork Deep fried cutlet and rice is quite filling. So, for those people who need to fill up their stomachs with.
So that is going to wrap this up for this exceptional food single-serving fried pork cutlet rice bowl recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
