Recipe: Yummy With Mentsuyu! The Golden Ratio for Fried Pork Cutlet Rice Bowl or Chicken & Egg Rice Bowl!

  • 2 min read
  • Dec 14, 2021

With Mentsuyu! The Golden Ratio for Fried Pork Cutlet Rice Bowl or Chicken & Egg Rice Bowl!. The Golden Ratio for Fried Pork Cutlet Rice Bowl or Chicken & Egg Rice Bowl!. I've always made it this way. The Golden Ratio for Fried Pork Cutlet Rice Bowl or Chicken & Egg Rice Bowl! cutlet Pork cutlet • Japanese leek (onion.

With Mentsuyu! The Golden Ratio for Fried Pork Cutlet Rice Bowl or Chicken & Egg Rice Bowl! Mix the sauce ingredients together in a saucepan until just boiling. Pour the sauce into a frying pan and boil the onions. Add the pork cutlet to the frying pan. You can have With Mentsuyu! The Golden Ratio for Fried Pork Cutlet Rice Bowl or Chicken & Egg Rice Bowl! using 9 ingredients and 11 steps. Here is how you make that.

Ingredients of With Mentsuyu! The Golden Ratio for Fried Pork Cutlet Rice Bowl or Chicken & Egg Rice Bowl!

  1. It’s 1 of cutlet Pork cutlet.
  2. It’s 1/2 of Japanese leek (onion).
  3. You need 2 tbsp of ○Mentsuyu (3x concentrate).
  4. Prepare 70 ml of ○Water.
  5. Prepare 1 tsp of ○Soy sauce.
  6. You need 1 tsp of ○Sugar.
  7. It’s 1 tbsp of ○Sake.
  8. You need 1 tbsp of ○Mirin.
  9. You need 2 of Eggs.

Cover with a beaten egg and cook until the egg sets. Fill a large bowl not quite full of rice and pork. Coat pork with panko breadcrumbs and set aside on a platter. To enjoy Chicken Katsudon, serve the golden fried chicken cutlet with savory-sweet onions cooked in dashi and eggs over hot steamed rice in a bowl.

With Mentsuyu! The Golden Ratio for Fried Pork Cutlet Rice Bowl or Chicken & Egg Rice Bowl! step by step

  1. Today I made a fried pork cutlet rice bowl. If the cutlet is cold, microwave to warm. Cut into bite-sized pieces.. With Mentsuyu! The Golden Ratio for Fried Pork Cutlet Rice Bowl or Chicken & Egg Rice Bowl!
  2. Diagonally slice the leek. Combine the ○ ingredients. Use a frying pan! I recommend a deep or small frying pan..
  3. Bring to a boil..
  4. Plop in the pork cutlet!.
  5. Let it simmer a bit..
  6. Fill up a bowl with cooked rice..
  7. Break the eggs! You want them to be fluffy and only half-cooked right? Please see. https://cookpad.com/us/recipes/147415-how-to-half-cook-an-egg-for-oyakodon-or-katsudon (see recipe).
  8. Adjust the doneness of the eggs to your preferences!.
  9. Boom!.
  10. Flavored Sauce Katsudon from Gunma Prefecture! The Japanese Worcestershire-style Sauce Version.. https://cookpad.com/us/recipes/152946-quick-enoki-mushroom-carrot-stir-fry (see recipe).
  11. The Taste of Gunma Prefecture! Sauce Katsudon. https://cookpad.com/us/recipes/154872-kastu-rice-bowl-with-gunma-prefecture-style-sauce (see recipe).

Top it off wild parsley, and you will have a satisfying meal for the family. Bring the sauce and onions to a boil. Put one Baked Tonkatsu in it and turn the heat to medium high. Pour and distribute beaten egg evenly and cover with the lid. Great recipe for How to Half-Cook an Egg for Oyakodon or Katsudon.