Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, easy cheese pork katsu rice bowl. It is one of my favorites. For mine, I am going to make it a little 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. 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. We will show you how to make easy pork (chicken) cutlet rice bowl (katsudon).
Easy Cheese Pork Katsu Rice Bowl is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Easy Cheese Pork Katsu Rice Bowl is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have easy cheese pork katsu rice bowl using 7 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Easy Cheese Pork Katsu Rice Bowl:
- Make ready 2 slice Pork (for cutlet)
- Prepare 4 slice Cheese (melting cheese)
- Get 1/4 Cabbage
- Get 6 1/2 fl oz Mentsuyu (not diluted)
- Get 2 tsp Curry powder
- Take 2 tbsp Mayonnaise
- Get 1 tbsp Ground sesame seeds
In one shallow bowl, beat the egg. 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 Pour the egg all over and around the katsu and sprinkle on the green onions. Cover and steam until the egg is just a little less cooked than you want. Pork katsu is a deep-fried pork cutlet on top of rice that is traditionally served with shredded cabbage.
Instructions to make Easy Cheese Pork Katsu Rice Bowl:
- Season the pork with salt and pepper. Dip the pork in egg and flour batter then coat with panko. (The batter helps the panko from sliding off).
- In a pot, pour in the soba tsuyu and curry powder and bring to a boil.
- Thinly slice the cabbage and microwave it for 2-3 minutes (600 W). When it becomes soft, place it in a bowl and mix it with grounded sesame seeds and mayonnaise.
- Heat the oil to 356°F or 180°C and deep fry the cutlet. Cut into 6 strips.
- Boil the sauce in a stone pot for 1 person. Place the pork katsu in the pot and place a slice of cheese on top and cover the pot for 10 seconds (I do not have stone pot so I used a small frying pan).
- Top cabbage mixture on rice and place the pork katsu on top, and it's done.
Cover and steam until the egg is just a little less cooked than you want. Pork katsu is a deep-fried pork cutlet on top of rice that is traditionally served with shredded cabbage. In a bowl, stir together the hot water, soy sauce, mirin, Worcestershire sauce, ketchup and mustard. 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. Well, an easy way to dip your feet into the world of fried-then-soaked foods is katsudon, a dish made with leftover chicken katsu or pork tonkatsu simmered with.
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