Sauce Katsu Rice Bowl Recipe by cookpad.japan
Cooking Instructions 1 Wash the cabbage, shred very finely and soak in a bowl of water. 2 Flatten the pork roast slices with the side of you knife and layer two slices (per serving) together. Put the fat side of each slice on opposite sides. Make 2 portions. 3 Season both sides with salt and pepper, coat with the flour, beaten egg and panko and deep fry. 4 While you're frying the cutlets, combine the sauce ingredients marked ○ in a container big enough for the cutlets to fit comfortably and mix. When the cutlets are almost done, microwave the sauce for a minute. 5 Serve rice into bowls, top with drained shredded cabbage, and spoon 1-2 tablespoons of the mixed sauce (taste first). 6 Put the freshly fried cutlets in the container with the sauce from Step 4 and coat both sides with the sauce. Slice into easy to eat pieces, place on top of the cabbage in the bowls and pour the leftover sauce over. 7 For bentos, coat both sides in the sauce. 8 I used this sauce to make a fried egg don (rice bowl). See 9 This a simple rice bowl using store-bought croquettes. The sauce goes well with croquettes too. 10 My husband usually isn't satisfied with just croquettes, so this is a "tonkatsu and croquette bowl." It looks nice if you slice both on the diagonal. 1 Wash the cabbage, shred very finely and soak in a bowl of water. 1 Wash the cabbage, shred very finely and soak in a bowl of water. 2 Flatten the pork roast slices with the side of you knife and layer two slices (per serving) together. Put the fat side of each slice on opposite sides. Make 2 portions. 2 Flatten the pork roast slices with the side of you knife and layer two slices (per serving) together. Put the fat side of each slice on opposite sides. Make 2 portions. 3 Season both sides with salt and pepper, coat with the flour, beaten egg and panko and deep fry. 3 Season both sides with salt and pepper, coat with the flour, beaten egg and panko and deep fry. 4 While you're frying the cutlets, combine the sauce ingredients marked ○ in a container big enough for the cutlets to fit comfortably and mix. When the cutlets are almost done, microwave the sauce for a minute. 4 While you're frying the cutlets, combine the sauce ingredients marked ○ in a container big enough for the cutlets to fit comfortably and mix. When the cutlets are almost done, microwave the sauce for a minute. 5 Serve rice into bowls, top with drained shredded cabbage, and spoon 1-2 tablespoons of the mixed sauce (taste first). 5 Serve rice into bowls, top with drained shredded cabbage, and spoon 1-2 tablespoons of the mixed sauce (taste first). 6 Put the freshly fried cutlets in the container with the sauce from Step 4 and coat both sides with the sauce. Slice into easy to eat pieces, place on top of the cabbage in the bowls and pour the leftover sauce over. 6 Put the freshly fried cutlets in the container with the sauce from Step 4 and coat both sides with the sauce. Slice into easy to eat pieces, place on top of the cabbage in the bowls and pour the leftover sauce over. 7 For bentos, coat both sides in the sauce. 7 For bentos, coat both sides in the sauce. 8 I used this sauce to make a fried egg don (rice bowl). See 8 I used this sauce to make a fried egg don (rice bowl). See 9 This a simple rice bowl using store-bought croquettes. The sauce goes well with croquettes too. 9 This a simple rice bowl using store-bought croquettes. The sauce goes well with croquettes too. 10 My husband usually isn't satisfied with just croquettes, so this is a "tonkatsu and croquette bowl." It looks nice if you slice both on the diagonal. 10 My husband usually isn't satisfied with just croquettes, so this is a "tonkatsu and croquette bowl." It looks nice if you slice both on the diagonal. 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