Single-Serving Fried Pork Cutlet Rice Bowl

Name: Single-Serving Fried Pork Cutlet Rice Bowl
Yield: 1 serving
Cuisine: American
Ingredients: 1 bowlful Plain cooked rice; 1 Tonkatsu (or chicken katsu) - homemade or store-bought; 1/4 Onion; 2 Egg; 50 ml ◎ Water; 1 tbsp ◎ Soy sauce; 1 tbsp ◎ Mirin; 1 tbsp ◎ Sake; 1 and 1/2 teaspoons ◎ Sugar; 1 tsp ◎ Dashi stock granules

cookpad.japan @cookpad_jp

I always eyeball the amounts, so I measured everything properly this time. The soft creamy egg and the sweet-salty sauce mix so well with the rice, it's sooo yummy!

It's best to make this in a small non-stick pan.
Don't mix the egg too much, and don't pour it in all at once! By adding it in two batches, it'll be soft and creamy. For 1 serving. Recipe by Yuchimegyuu

I always eyeball the amounts, so I measured everything properly this time. The soft creamy egg and the sweet-salty sauce mix so well with the rice, it's sooo yummy!

cookpad.japan @cookpad_jp

I always eyeball the amounts, so I measured everything properly this time. The soft creamy egg and the sweet-salty sauce mix so well with the rice, it's sooo yummy!

Saved

Ingredients

1 serving

1bowlful Plain cooked rice
1Tonkatsu (or chicken katsu) - homemade or store-bought
1/4Onion
2Egg
50 ml◎ Water
1 tbsp◎ Soy sauce
1 tbsp◎ Mirin
1 tbsp◎ Sake
1and 1/2 teaspoons ◎ Sugar
1 tsp◎ Dashi stock granules

Saved

Steps

1

If the tonkatsu is cold, slice up and heat in a toaster oven until the breading is crispy.
2

If you are heating up the cutlet, time it so that it will be hot when the sauce is ready. The rice bowl will taste better if everything that's in it is served piping-hot.
3

Slice the onion thinly (so it cooks through well).
4

Beat the eggs. (Don't totally mix the yolk and white together! Just beat lightly as if you're cutting through the white!)
5

In a small pan, heat the onion and the ingredients marked ◎.
6

Heat until it's bubbling, turn down the heat to medium-low (until it's bubbling slightly) and simmer for 2-3 minutes.
7

While the sauce is still simmering, portion out your steaming hot rice in a bowl.
8

Heat the cutlets in the pan and pour in about 2/3 of the egg mixture (don't pour it all in; leave about a third of the mixture for later).
9

Turn up the heat slightly and cook while shaking the pan occasionally until the egg is about half set, then add the rest of the beaten egg mixture.
10

Continue cooking while shaking the pan until the egg you added last is just about soft set. Gently pour on top of the rice and it's done.
11

The soft creamy egg and the sweet-savory sauce mixes with the rice and it's so good! I use homemade chicken cutlets for this.