Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, our family's fried pork cutlet rice bowl. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Our Family's Fried Pork Cutlet Rice Bowl is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Our Family's Fried Pork Cutlet Rice Bowl is something which I’ve loved my whole 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. Katsudon Recipe (Deep-Fried Pork Cutlet Bowl).
To get started with this particular recipe, we have to first 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 that.
The ingredients needed to make Our Family's Fried Pork Cutlet Rice Bowl:
- Take 1 block Pork filet
- Take 3 leaves Cabbage
- Make ready 1 to 2 leaves Lettuce
- Prepare 200 ml ● Japanese Worcestershire-style Sauce
- Take 4 tbsp ● Mirin
- Take 2 tbsp ● Ketchup
- Get 1 Oil
- Get 1 Panko, flour, egg
- Prepare 1 as much (to taste) Plain cooked rice
Sprinkle green onion and Seaweeds. *This is delicious! 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. 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.
Instructions 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.
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 fried, panko-breaded pork cutlet with egg over rice and a favorite of Japanese restaurant-goers. Our Katsudon recipe is easy to make · Red food alert!
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