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Categories:Viewed: 13 - Published at: 2 years ago
Ingredients
- 3 slice per serving, 4 to 6 slices total Pork roast meat (sliced about 5 mm thick)
- 1 Cabbage
- 2 servings Plain steamed rice
- 2 tbsp Tonkatsu sauce
- 2 tbsp Soy sauce
- 1 tsp Ketchup
- 1 tbsp Sugar
- 2 tbsp Water
- 1 dash Dashi stock granules (optional)
- 1 dash of each Salt and pepper
- 1 For the coating: Flour, beaten egg, panko
Method
- Wash the cabbage, shred very finely and soak in a bowl of water.
- Flatten the pork roast slices with the side of you knife and layer two slices (per serving) together.
- Put the fat side of each slice on opposite sides.
- Make 2 portions.
- Season both sides with salt and pepper, coat with the flour, beaten egg and panko and deep fry.
- While you're frying the cutlets, combine the sauce ingredients marked in a container big enough for the cutlets to fit comfortably and mix.
- When the cutlets are almost done, microwave the sauce for a minute.
- Serve rice into bowls, top with drained shredded cabbage, and spoon 1-2 tablespoons of the mixed sauce (taste first).
- Put the freshly fried cutlets in the container with the sauce from Step 4 and coat both sides with the sauce.
- Slice into easy to eat pieces, place on top of the cabbage in the bowls and pour the leftover sauce over.
- For bentos, coat both sides in the sauce.
- I used this sauce to make a fried egg don (rice bowl).
- See
- This a simple rice bowl using store-bought croquettes.
- The sauce goes well with croquettes too.
- My husband usually isn't satisfied with just croquettes, so this is a "tonkatsu and croquette bowl."
- It looks nice if you slice both on the diagonal.
