Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, our family's fried pork cutlet rice bowl. One of my favorites food recipes. This time, I will make it a little bit tasty. 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.
Our Family's Fried Pork Cutlet Rice Bowl is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Our Family's Fried Pork Cutlet Rice Bowl is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must 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
- Make ready 3 leaves Cabbage
- Make ready 1 to 2 leaves Lettuce
- Prepare 200 ml ● Japanese Worcestershire-style Sauce
- Make ready 4 tbsp ● Mirin
- Make ready 2 tbsp ● Ketchup
- Get 1 Oil
- Take 1 Panko, flour, egg
- Get 1 as much (to taste) Plain cooked rice
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 Japan. But it's also the name of a rice dish that's served in its eponymous tableware. If you imagine a meat dish, a vegetable stir-fry and an omelette. 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.
Steps 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.
Deep fried cutlet and rice is quite filling. I got tired of my kids. Katsudon (Japanese Pork cutlet rice bowl). Our Katsudon recipe is easy to make at home! These rice bowls for two — studded with pork and broccoli, and slathered in a really good peanut sauce — are no exception.
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