Pork Cutlet Rice Bowl Using Mentsuyu
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
Open in Cookpad AppCooking 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
'Ginger Pork Don ＆ Sweet and Savoury Pork Don'.
https://cookpad.wasmer.app/us/recipes/151167-sweet-savory-pork-rice-bowl
- 10
- 11
'Miso Egg Soboro' for your bento or as an onigiri filling..
https://cookpad.wasmer.app/us/recipes/147065-miso-egg-soboro-for-your-bento-and-onigiri
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