Pork Cutlet Rice Bowl Using Mentsuyu

Name: Pork Cutlet Rice Bowl Using Mentsuyu
Yield: 1 serving
Cuisine: American
Ingredients: 4 to 5 large slices Tonkatsu pork cutlet; 1 Egg; 1/4 Onion; 25 ml Mentsuyu (3x concentrate); 45 ml Water; 20 ml Water

cookpad.japan @cookpad_jp

I made a pork cutlet rice bowl for my lunch box several times in the past, but the rice got soggy and unappetizing. So I created this recipe that cuts down on the water.

Perhaps this is more like an omelet with slabs of pork cutlet. Recipe by Shijimi24

I made a pork cutlet rice bowl for my lunch box several times in the past, but the rice got soggy and unappetizing. So I created this recipe that cuts down on the water.

Perhaps this is more like an omelet with slabs of pork cutlet. Recipe by Shijimi24

cookpad.japan @cookpad_jp

I made a pork cutlet rice bowl for my lunch box several times in the past, but the rice got soggy and unappetizing. So I created this recipe that cuts down on the water.

Perhaps this is more like an omelet with slabs of pork cutlet. Recipe by Shijimi24

I made a pork cutlet rice bowl for my lunch box several times in the past, but the rice got soggy and unappetizing. So I created this recipe that cuts down on the water.

Perhaps this is more like an omelet with slabs of pork cutlet. Recipe by Shijimi24

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Ingredients

1 serving

4to 5 large slices Tonkatsu pork cutlet
1Egg
1/4Onion
25 mlMentsuyu (3x concentrate)
If serving at home
45 mlWater
If packing in your bento
20 mlWater

Saved

Steps

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

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