Our Family's Fried Pork Cutlet Rice Bowl Recipe by cookpad.japan
Cooking Instructions 1 Wash the cabbage leaves and shred finely. Wash the lettuce leaves and tear into pieces. Slice the pork filet about 2 cm thick an season lightly with salt and pepper. 2 Coat the meat. I always beat the eggs with a whisk and add flour to make batter that's a bit thicker than okonomiyaki batter. Dip the sliced pork in the batter and coat with panko. 3 While you're heating the oil, put the ● ingredients in a small pot and heat. When the edges start to bubble a little, turn the heat down to low and stir to warm through. Switch off the heat. 4 Fry the cutlets. When they are fried, drain the oil well and then put them into the pan with the sauce. Coat with the sauce and transfer on a plate. 5 Serve rice in large bowls, and top with the lettuce and cabbage. Place the sauce covered cutlets on top and it's done. 6 This is how I serve it to my children. 1 Wash the cabbage leaves and shred finely. Wash the lettuce leaves and tear into pieces. Slice the pork filet about 2 cm thick an season lightly with salt and pepper. 1 Wash the cabbage leaves and shred finely. Wash the lettuce leaves and tear into pieces. Slice the pork filet about 2 cm thick an season lightly with salt and pepper. 2 Coat the meat. I always beat the eggs with a whisk and add flour to make batter that's a bit thicker than okonomiyaki batter. Dip the sliced pork in the batter and coat with panko. 2 Coat the meat. I always beat the eggs with a whisk and add flour to make batter that's a bit thicker than okonomiyaki batter. Dip the sliced pork in the batter and coat with panko. 3 While you're heating the oil, put the ● ingredients in a small pot and heat. When the edges start to bubble a little, turn the heat down to low and stir to warm through. Switch off the heat. 3 While you're heating the oil, put the ● ingredients in a small pot and heat. When the edges start to bubble a little, turn the heat down to low and stir to warm through. Switch off the heat. 4 Fry the cutlets. When they are fried, drain the oil well and then put them into the pan with the sauce. Coat with the sauce and transfer on a plate. 4 Fry the cutlets. When they are fried, drain the oil well and then put them into the pan with the sauce. Coat with the sauce and transfer on a plate. 5 Serve rice in large bowls, and top with the lettuce and cabbage. Place the sauce covered cutlets on top and it's done. 5 Serve rice in large bowls, and top with the lettuce and cabbage. Place the sauce covered cutlets on top and it's done. 6 This is how I serve it to my children. 6 This is how I serve it to my children. 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 Banana Crispy Snack In 2 Minutes Strip steak French country chicken with mushroom sauce Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl) Kt's Perfect Hard-Boiled Eggs Banana Crispy Snack In 2 Minutes Strip steak French country chicken with mushroom sauce Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl) Kt's Perfect Hard-Boiled Eggs Komatsuna and Pork Soboro Rice Bowl An Easy Breakfast Rice Bowl: Wiener Sausage, Green Onion and Egg Miso Marinated Tofu Our Family's Delicious Beef Rice Bowl Chinese Chive and Egg Rice Bowl with Tons of Sauce Simmered Chicken Wings and Boiled Eggs Chicken Wing Gyoza (with chicken de-boning instructions) Yoshinoya-Style Beef Bowl Oven Baked Chicken Wings Glazed with Honey Grated Lotus Root Soup Komatsuna and Pork Soboro Rice Bowl An Easy Breakfast Rice Bowl: Wiener Sausage, Green Onion and Egg Miso Marinated Tofu Our Family's Delicious Beef Rice Bowl Chinese Chive and Egg Rice Bowl with Tons of Sauce Simmered Chicken Wings and Boiled Eggs Chicken Wing Gyoza (with chicken de-boning instructions) Yoshinoya-Style Beef Bowl Oven Baked Chicken Wings Glazed with Honey Grated Lotus Root Soup