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Dans la lune

January 14, 2020

Katsudon bento – fried pork cutlet lunch box

Katsudon bento - fried pork cutlet lunch box

Print this recipe
Serving Size
5 to 6 people
Prep Time
40 minutes
Cook Time
1 hour
Total Time
1 hour, 40 minutes
Katsudon bento - fried pork cutlet lunch box

Ingredients

For the steamed rice :

  • 4 or 5 rice cooker cups uncooked Japanese rice - wash and drain
  • 4 or 5 rice cooker cups water
  • 900g boneless pork loin - cut into about 1 to 1.5cm slices
  • salt and pepper (for seasoning)
  • some flour (for dusting)
  • 2 eggs - mix with 30ml milk
  • some panko / breadcrumbs (as much as needed)
  • 1/2 cabbage - cut into julienne - wash and drain well
  • tonkatsu sauce
  • mayonnaise (optional)

Instructions

  • 1. Add water and washed rice into a rice cooker. Cook according to the rice cooker instructions. Keep warm. Just before serving, divide the rice into serving bowls.
  • 2. Season the pork with salt and pepper and dust with flour lightly.
  • 3. In a small bowl, mix egg and milk together. Dip the pork into the egg mixture, coat it well. Then coat with panko/breadcrumbs evenly.
  • 4. Pour enough oil in a wok or a large saucepan. Heat on medium-high until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough.
  • 5. Place the pork gently in the hot oil and cook both sides, turning occasionally, until nicely and evenly golden.
  • 6. Cut the tonkatsu into pieces. Serve steamed rice in a large rice bowl, sprinkle cabbage onver the rice. Place "tonkatsu" pieces onto it. Pour "tonkatsu sauce" over the pork!
  • Serve hot!
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