Embedded Files
Ingredients - Tonkatsu
Ingredients - Tonkatsu
2 - 1/3 lb pork loin cutlets pounded thin (ask at Village Market)
~2 cups panko bread crumbs
1 egg beaten
~1 cup flour
~1 tbsp olive oil
salt / pepper to taste
Ingredients - Rice Bowl
Ingredients - Rice Bowl
1 cup uncooked rice (180g)
2 green onions whites sliced thin, greens for garnish
1 onion sliced into thin strips
2 eggs beaten
1/2 cup water
3 tbsp soy sauce
3 tbsp mirin
1/4 tsp fish sauce
1 tbsp sugar
~3 tsp vegetable oil
Instructions
Instructions
heat stone bowls with a 1 tsp of vegetable oil each in oven at 300F
prepare uncooked rice using a rice cooker, keep warm when cooked
setup a plate with flour on one side, panko mixed with olive oil on the other, and a bowl with the 1 beaten egg
salt and pepper both sides of each cutlet, dip in flour, then egg, then panko to coat
using an air fryer cook cutlets 6 min, rotate, 6 min, rotate, 6 min. 1 side of each cutlet should be nicely browned
chop onion and green onions
oil large pan and fry onions and whites of green onions until browned
mix water, sugar, soy sauce, mirin, fish sauce in a bowl add to the frying onions cook for 4 minutes until onions are soft
prepare the rice bowls by removing from oven and adding rice (will be needed urgently in step 14)
heat small frying pan (about the size of the bowl) and add half of the onion mixture with liquid
slice the cooked pork cutlet and place on top of mixture in the small frying pan
add the beaten egg on either side of the pork (not on top)
cover and cook for 30 seconds
place the slightly uncooked egg, pork, and onions on top of a rice bowl
repeat steps 10 - 14 for the second bowl
garnish with green onions, enjoy!
Original Japanese Recipe (page 68)
Original Japanese Recipe (page 68)
Google Sites
Report abuse