Pork Cutlet Rice Bowl Using Mentsuyu
Pork Cutlet Rice Bowl Using Mentsuyu

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, pork cutlet rice bowl using mentsuyu. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Pork Cutlet Rice Bowl Using Mentsuyu is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Pork Cutlet Rice Bowl Using Mentsuyu is something that I have loved my whole life. They’re fine and they look fantastic.

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. Katsu, or "cutlet" in Japanese, refers to meat that's been pounded thin before being cooked. Don, or donburi, identifies this as a bowl dish.

To get started with this recipe, we have to first prepare a few components. You can have pork cutlet rice bowl using mentsuyu using 8 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Pork Cutlet Rice Bowl Using Mentsuyu:
  1. Make ready 4 to 5 large slices Tonkatsu pork cutlet
  2. Take 1 Egg
  3. Prepare 1/4 Onion
  4. Get 25 ml Mentsuyu (3x concentrate)
  5. Prepare If serving at home
  6. Take 45 ml Water
  7. Make ready If packing in your bento
  8. Prepare 20 ml Water

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. Rinse and pat the pork until dry.

Steps to make Pork Cutlet Rice Bowl Using Mentsuyu:
  1. I used a 15 cm pork cutlet that I bought at the supermarket. It was too big, so I didn't use it all.
  2. Put the water, mentsuyu, pork cutlet and onion in a sauce pan and heated on medium. If you don't like the onions crispy, microwave it first.
  3. After the sauce is bubbling, add half of the beaten egg. Pour the beaten egg in the centre because it takes more time to cook through. Cover with a lid and cook everything through.
  4. When 3 egg is set, pour the rest of the beaten egg around the edge. Cover with a lid and continue to cook shortly. When the egg is set to your liking, it's done.
  5. If serving over rice, transfer the cooked meat on a bed of warm cooked rice. If packing in your bento, cook for a little longer.
  6. If packing in your bento, mix the egg and sauce along the edge with your chopsticks to let the egg absorb the sauce. Cover with a lid and turn down the heat to low. Continue to cook until the sauce is mostly completely absorbed.
  7. Simmer the pork cutlet for longer, and as a result, the rice beneath won't become soggy.
  8. Using leftover karaage chicken, I made a kara-age rice bowl. I did the same with frozen minced meat cutlets.
  9. 'Ginger Pork Don ＆ Sweet and Savoury Pork Don'. - - https://cookpad.com/us/recipes/151167-sweet-savory-pork-rice-bowl
  10. 'Simple Ketchup Rice' - - https://cookpad.com/us/recipes/151157-easy-ketchup-rice-for-bento-and-omurice
  11. 'Miso Egg Soboro' for your bento or as an onigiri filling.. - - https://cookpad.com/us/recipes/147065-miso-egg-soboro-for-your-bento-and-onigiri

Place the bread pieces in a blender and roughly grind until they look like large snowflakes. Don't grind to the size and texture of store-bought panko, as larger flakes are key to making the pork cutlet fluffy and textured. Katsudon is a fried, panko-breaded pork cutlet with egg over rice and a favorite of Japanese restaurant-goers. I would suffer through plates of teriyaki and bowls of plain udon, as I watched the rest of my family dig into their raw fish, which I considered extremely unappetizing. I usually use pork cutlet, pork loin chop or tenderloin to make tonkatsu.

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