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

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, pork cutlet rice bowl using mentsuyu. One of my favorites. For mine, I will make it a little bit tasty. This will be really 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. By using The Spruce Eats, you accept our. How to make Japanese pork cutlet and egg rice bowl.

Pork Cutlet Rice Bowl Using Mentsuyu is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Pork Cutlet Rice Bowl Using Mentsuyu is something that I have loved my whole life. They’re nice and they look wonderful.

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

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

The multipurpose sauce gets a real depth of flavor and smokiness from the use of kombu and bonito flakes. 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. We use cookies to personalize content and ads, to provide social media features and to analyze our traffic. We also share information about your use of our site with our social media, advertising and analytics partners.

Instructions 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

Mentsuyu (noodle sauce) is a very versatile sauce that gives many dishes a great Japanese flavor. This is perfect for dipping cold Soba or Somen noodles, tempura and more. It is so easy to make and keeps well in the refrigerator (at least a couple weeks, stays for a month in my fridge), and comes in. Breaded Pork Chops Pork Cutlets Pork Cutlet Bowl I Love Food Good Food Yummy Food Tasty Pork Recipes Cooking Recipes. Katsudon is a fried, panko-breaded pork cutlet with egg over rice and a favorite of Japanese restaurant-goers.

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