Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, single-serving fried pork cutlet rice bowl. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Single-Serving Fried Pork Cutlet Rice Bowl is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Single-Serving Fried Pork Cutlet Rice Bowl is something that I’ve loved my whole life. They’re nice and they look wonderful.
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 get started with this recipe, we must prepare a few ingredients. You can have single-serving fried pork cutlet rice bowl using 10 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Single-Serving Fried Pork Cutlet Rice Bowl:
- Get 1 bowlful Plain cooked rice
- Prepare 1 Tonkatsu (or chicken katsu) - homemade or store-bought
- Prepare 1/4 Onion
- Take 2 Egg
- Get 50 ml ◎ Water
- Make ready 1 tbsp ◎ Soy sauce
- Make ready 1 tbsp ◎ Mirin
- Make ready 1 tbsp ◎ Sake
- Take 1 and 1/2 teaspoons ◎ Sugar
- Prepare 1 tsp ◎ 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.
Steps 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.
So that is going to wrap this up with this exceptional food single-serving fried pork cutlet rice bowl recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
