Fluffy Pork Tenderloin Cutlet Rice Bowl (Katsudon) - Recipe Video
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Cook time
30 minutes
Ingredients 1 servings
- Rice180 g
- Pork tenderloin100 g
- Salt and pepper mix2 three finger pinches
- 衣
- Cake flour (Pastry flour)1 tbsp
- Beaten eggs1/2
- Panko-breadcrumbs3 tbsp
- Frying oilas needed
- Onion50 g
- (A)Japanese sweet cooking wine (Mirin)3 tbsp
- (A)Soy sauce2 tbsp
- (A)Cooking sake1 tbsp
- Beaten eggs2
- Japanese honeywort3 g
How to make
- 1. Slice onion thinly.
- 2. Cut off the root of Japanese honeywort and cut into 1-inch pieces.
- 3. Cut the pork tenderloin into 0.8-inch pieces. Cover with plastic wrap, beat it with a rolling pin, and sprinkle with salt and pepper mix.
- 4. Dust with cake flour, dip in beaten eggs, and coat with bread crumbs.
- 5. Pour 1-inch depth of frying oil into a pot, heat to 180℃ (356°F), and add Step 4. Deep-fry for about 5 minutes, cook until the batter turns golden brown and the inside is cooked, then off the oil.
- 6. Add (A) and Step 1 into a pan and heat over medium heat. When the onion gets transparent, add Step 5.
- 7. Add half of the beaten eggs and heat over medium heat. When the edges start to harden, add the remaining beaten eggs and continue to heat until half-cooked, then remove from the heat.
- 8. Place the rice in a bowl, arrange Step 7, top with Step 2 and serve.
Tips for cooking
Please adjust the amount of salt to your taste. Add the beaten egg in two parts to give it a fluffy texture. For senior citizens, children under the age of 2, pregnant women, and individuals with weakened immune systems, please heat the eggs thoroughly.