Pork Cutlet Rice Bowl Using Mentsuyu Recipe by cookpad.japan
Cooking Instructions 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 10 11 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. 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. 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. 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. 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. 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. 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. 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. 8 Using leftover karaage chicken, I made a kara-age rice bowl. I did the same with frozen minced meat cutlets. 9 9 10 10 11 11 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls White chicken enchiladas Chocolate Banana Nut Bread Homemade Hamburger Buns Mike's 5 Way Corn On The Cob Cheesecake Cookie Cups White chicken enchiladas Chocolate Banana Nut Bread Homemade Hamburger Buns Mike's 5 Way Corn On The Cob Cheesecake Cookie Cups Beef & Guinness stew slow cooked Grilled Rack of Lamb Christmas Pudding Terrine-Style Fresh Tuna & Canned Tuna Pâté Sophie's strawberry balsamic cured ham wrap Yuzu Daifuku German Goulash 1 Minute Molten Chocolate Lava Cake Scrambled Eggs for Omurice Sweet & Savory Pork Rice Bowl Beef & Guinness stew slow cooked Grilled Rack of Lamb Christmas Pudding Terrine-Style Fresh Tuna & Canned Tuna Pâté Sophie's strawberry balsamic cured ham wrap Yuzu Daifuku German Goulash 1 Minute Molten Chocolate Lava Cake Scrambled Eggs for Omurice Sweet & Savory Pork Rice Bowl