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Categories:Viewed: 35 - Published at: 2 years ago
Ingredients
- 1 block Pork filet
- 3 leaves Cabbage
- 1 to 2 leaves Lettuce
- 200 ml Japanese Worcestershire-style Sauce
- 4 tbsp Mirin
- 2 tbsp Ketchup
- 1 Oil
- 1 Panko, flour, egg
- 1 as much (to taste) Plain cooked rice
Method
- Wash the cabbage leaves and shred finely.
- Wash the lettuce leaves and tear into pieces.
- Slice the pork filet about 2 cm thick an season lightly with salt and pepper.
- Coat the meat.
- I always beat the eggs with a whisk and add flour to make batter that's a bit thicker than okonomiyaki batter.
- Dip the sliced pork in the batter and coat with panko.
- While you're heating the oil, put the ingredients in a small pot and heat.
- When the edges start to bubble a little, turn the heat down to low and stir to warm through.
- Switch off the heat.
- Fry the cutlets.
- When they are fried, drain the oil well and then put them into the pan with the sauce.
- Coat with the sauce and transfer on a plate.
- Serve rice in large bowls, and top with the lettuce and cabbage.
- Place the sauce covered cutlets on top and it's done.
- This is how I serve it to my children.
