Japanese cuisine
Easy

Katsudon I Pork Cutlet over Rice

When you’re having a hard day, you could still feel empty or weak even after having a meal. How about a bowl of Pork Cutlet over Rice on a day like this? A mouthful of warm rice and a piece of pork cutlet, smooth and soft with bonito soup! This substantial dish will warm up your heart.

 

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Katsudon I Pork Cutlet over Rice
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Recipe
PRE TIME: 15 min
COOKING TIME: 15 min
TOTAL TIME: 30 min
1 SERVING
Ingredients:
  • 1 Large Pork Cutlet (any kind that’s available on the market)
  • 1 Large Egg
  • 1/3 Large Onion
  • 2 Large Small green onion
  • 1/4 Large Enoki Mushroom
  • 1 Bowl of Rice
  • 1 Cup Bonito broth
  • Sauce:
  • 2 1/2 Tbsp Soy Sauce
  • 2 Tbsp Cooking Wine
  • 1 Tsp Sugar
  • Pepper
Directions:
1
Slice the onion. Cut the enoki mushroom and the small green onion into bite sizes. Chop a bit of small green onion for garnish. In a small bowl, lightly beat the egg.
2
Put the pork cutlet in the oil heated to 170˚C, and fry until it turns golden and crispy. Remove any excess oil and cut it into bite sizes.
3
Put the bonito broth and the ingredients for the sauce in a saucepan. When it boils, put in the sliced onion.
4
Once the onion is cooked, place the enoki mushroom, small green onion, and pork cutlet in the pot. Pour the beaten egg and then immediately stir in a round motion. Turn off the heat when the egg is half cooked.
5
Put an adequate amount of rice in a bowl, then place boiled pork cutlet on top. Pour some soup and garnish with chopped green onion.
6
Enjoy while it’s still hot.
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