Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, single-serving fried pork cutlet rice bowl. It is one of my favorites food recipes. For mine, I’m gonna 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 favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Single-Serving Fried Pork Cutlet Rice Bowl is something that I have 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. Katsudon is a popular Japanese dish that consists of tonkatsu (breaded deep-fried pork). 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 particular 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 cook it.
The ingredients needed to make Single-Serving Fried Pork Cutlet Rice Bowl:
- Get bowlful Plain cooked rice
- Prepare Tonkatsu (or chicken katsu) - homemade or store-bought
- Get Onion
- Get Egg
- Prepare ◎ Water
- Make ready ◎ Soy sauce
- Prepare ◎ Mirin
- Get ◎ Sake
- Get and 1/2 teaspoons ◎ Sugar
- Take ◎ Dashi stock granules
This deep-fried pork cutlet recipe I am going to share is slightly different than the traditional Japanese tonkatsu. The pork loin has a cheese filling in the For a simple and quick meal, I like to add vegetable such as broccoli to this dish and serve it with rice. To make enjoying easier, the pork cutlet is usually. 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.
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.
Meanwhile, beat together eggs and scallions in a small bowl. Pour egg mixture on top of cutlet and around broth. Cover and cook until eggs are as set as you'd like. Leftover Rice Makes the Best Fried Rice. Cold, cooked rice — either white and brown — is actually a better choice for fried rice than starting with a pot of freshly cooked rice.
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