Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, pork cutlet rice bowl. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really 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. Katsudon is a fried, panko-breaded pork cutlet with egg over rice and a favorite of Japanese restaurant-goers.
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 yummy. Pork Cutlet Rice Bowl is something which I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook pork cutlet rice bowl using 11 ingredients and 3 steps. Here is how you can achieve it.
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The ingredients needed to make Pork Cutlet Rice Bowl:
- Get 2 slice Pork loin
- Prepare 1/2 Leek or onion
- Prepare 4 medium Eggs
- Take 1 Flour
- Make ready 1 Panko
- Prepare 150 ml Mentsuyu (diluted)
- Prepare 1 Oil
- Get 1 Panko
- Make ready 1 Egg
- Prepare 1 Cake flour
- Make ready 1 Salt and pepper
Katsudon is one of those restaurant dishes that looks intimidating but is totally achievable at home. 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. But it's also the name of a rice dish that's served. 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.
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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.
But it's also the name of a rice dish that's served. 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. A bowl of rice is topped with tonkatsu (deep fried crumbed pork cutlet), onion and beaten egg cooked in dashi with sweet soy sauce.
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