Irresistibly Delicious Soy Sauce Pork Cutlet Bowl (Shoyu Katsu-don)

Name: Irresistibly Delicious Soy Sauce Pork Cutlet Bowl (Shoyu Katsu-don)
Yield: Serves 1 serving
Ingredients: 3-4 pieces pork tenderloin or loin (sliced just under 1/2 inch thick); 1-2 leaves shiso (roughly chopped, optional); 1 bowl cooked rice; About 1 2/3 tablespoons soy sauce (25 ml); 2 tablespoons sake; 2 tablespoons mirin; About 1 tablespoon sugar

spicemagic @cook_40103058

Crispy fried pork cutlets coated in a sweet soy sauce glaze make this fragrant "Shoyu Katsu-don" a family favorite! This recipe was inspired by my son, who introduced me to this specialty rice bowl from Niigata. I'm still perfecting the sauce to get that rich soy flavor. Any leftover sauce can be strained and stored in the refrigerator for up to 10 days. You can also serve the cutlets with cabbage or salad instead of rice for a tasty side dish.

spicemagic @cook_40103058

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Ingredients

Serves 1 serving

3-4 piecespork tenderloin or loin (sliced just under 1/2 inch thick)
1-2 leavesshiso (roughly chopped, optional)
1 bowlcooked rice
Sauce
About 1 2/3 tablespoons soy sauce (25 ml)
2 tablespoonssake
2 tablespoonsmirin
About 1 tablespoon sugar
For breading: flour → beaten egg → panko breadcrumbs
Oil for frying, salt, pepper

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Steps

1

Combine all the sauce ingredients in a saucepan and bring to a boil. Reduce to low heat and simmer for 2 to 3 minutes, then let cool. Lightly pound the pork to flatten, season with salt and pepper, then coat with flour, dip in beaten egg, and cover with panko breadcrumbs.
2

Mix the shiso into freshly cooked rice and place in a bowl (shiso is optional). Drizzle a little sauce over the rice.
3

Fry the prepared pork cutlets, then immediately coat them in the sauce and arrange on top of the rice.
4

If desired, drizzle a little more sauce over the top.