Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, single-serving fried pork cutlet rice bowl. It is one of my favorites. For mine, I will make it a 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. Katsudon is a popular Japanese dish that consists of tonkatsu (breaded deep-fried pork). How to Make Katsudon (Pork Tonkatsu Rice Bowl Recipe)
Single-Serving Fried Pork Cutlet Rice Bowl is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Single-Serving Fried Pork Cutlet Rice Bowl is something which I have loved my whole life.
To get started with this particular recipe, we have to first 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 that.
The ingredients needed to make Single-Serving Fried Pork Cutlet Rice Bowl:
- Make ready bowlful Plain cooked rice
- Prepare Tonkatsu (or chicken katsu) - homemade or store-bought
- Prepare Onion
- Make ready Egg
- Prepare ◎ Water
- Prepare ◎ Soy sauce
- Take ◎ Mirin
- Get ◎ Sake
- Make ready and 1/2 teaspoons ◎ Sugar
- Prepare ◎ Dashi stock granules
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. Pour egg mixture on top of cutlet and around broth. Cover and cook until eggs are as set as you'd like.
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.
Set aside a bowl of rice. Sprinkle green onion and Seaweeds. *This is delicious! Popular donburi Japanese rice bowl recipes. From gyudon, katsudon, tendon to okakodon, you will have fun making these delicious rice bowls at home. Juicy deep-fried pork cutlet and runny egg cooked in a savory and sweet dashi broth and placed over hot steamed rice, this Baked Katsudon.
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