Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, single-serving fried pork cutlet rice bowl. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look 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). 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 Literally, a donburi is a large ceramic bowl, the kind of vessel you might serve a bowl of noodle soup in. But it's also the name of a rice dish that's served.
Single-Serving Fried Pork Cutlet Rice Bowl is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Single-Serving Fried Pork Cutlet Rice Bowl is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular 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 cook that.
The ingredients needed to make Single-Serving Fried Pork Cutlet Rice Bowl:
- Get bowlful Plain cooked rice
- Prepare Tonkatsu (or chicken katsu) - homemade or store-bought
- Prepare Onion
- Get Egg
- Prepare ◎ Water
- Get ◎ Soy sauce
- Get ◎ Mirin
- Make ready ◎ Sake
- Get and 1/2 teaspoons ◎ Sugar
- Prepare ◎ Dashi stock granules
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. Set aside a bowl of rice. 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.
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.
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. Popular donburi Japanese rice bowl recipes.
So that is going to wrap it up with this exceptional food single-serving fried pork cutlet rice bowl recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
