Easy Cheese Pork Katsu Rice Bowl
Easy Cheese Pork Katsu Rice Bowl

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, easy cheese pork katsu rice bowl. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Easy Cheese Pork Katsu Rice Bowl is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Easy Cheese Pork Katsu Rice Bowl is something which I’ve 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. 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.

To begin with this recipe, we have to prepare a few components. You can have easy cheese pork katsu rice bowl using 7 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Easy Cheese Pork Katsu Rice Bowl:
  1. Get 2 slice Pork (for cutlet)
  2. Prepare 4 slice Cheese (melting cheese)
  3. Prepare 1/4 Cabbage
  4. Prepare 6 1/2 fl oz Mentsuyu (not diluted)
  5. Make ready 2 tsp Curry powder
  6. Get 2 tbsp Mayonnaise
  7. Make ready 1 tbsp Ground sesame seeds

Season the pounded pork chops with salt and pepper, and dust with a light, even coating of flour. In one shallow bowl, beat the egg. A bowl of rice is topped with tonkatsu (deep fried crumbed pork cutlet), onion and beaten egg Katsu-don is one of many popular dishes among Japanese. 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.

Steps to make Easy Cheese Pork Katsu Rice Bowl:
  1. Season the pork with salt and pepper. Dip the pork in egg and flour batter then coat with panko. (The batter helps the panko from sliding off).
  2. In a pot, pour in the soba tsuyu and curry powder and bring to a boil.
  3. Thinly slice the cabbage and microwave it for 2-3 minutes (600 W). When it becomes soft, place it in a bowl and mix it with grounded sesame seeds and mayonnaise.
  4. Heat the oil to 356°F or 180°C and deep fry the cutlet. Cut into 6 strips.
  5. Boil the sauce in a stone pot for 1 person. Place the pork katsu in the pot and place a slice of cheese on top and cover the pot for 10 seconds (I do not have stone pot so I used a small frying pan).
  6. Top cabbage mixture on rice and place the pork katsu on top, and it's done.

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. Well, an easy way to dip your feet into the world of fried-then-soaked foods is katsudon, a dish made with leftover chicken katsu or pork tonkatsu simmered with. Easy Slow Cooker Pork Rice Bowls. Breadcrumb your pork fillet with panko, Japanese style, then serve with a sweet, spicy, light curry sauce and sushi rice, from BBC Good Food. In a shallow bowl, rub together the crumbs, turmeric and oil with some seasoning.

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