Japanese · Dinner
Deep Fried Pork Rice Bowl with Sweet Sauce
Panko-crusted pork tenderloin cutlet, deep fried until golden, sliced and served over steamed white rice with a sweet-savoury tonkatsu-style sauce of ketchup, Worcestershire and soy sauce. Finished with shredded cabbage and scattered scallion, this is the Japanese katsudon-adjacent cutlet-and-rice plate eaten as a satisfying everyday lunch or dinner.
$5
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
702Calories
48.3gProtein
27.6gFat
66.8gCarbs
10.2gSugar
3.8gFiber
1046mgSodium
277mgChol
5.9gSat Fat
990mgPotassium
95mgCalcium
4.1mgIron
1.1mcgVitamin B12
24mgVitamin C
protein-rich
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Season the pork cutlet with salt, then dredge it in flour, shaking off excess to coat thinly.
2
Dredge
Dip the floured cutlet into beaten egg, then press into panko breadcrumbs until fully and evenly coated.
3
Fry
Heat vegetable oil in a small deep pan to 340°F (170°C) and fry the cutlet 3 to 4 minutes per side until deep golden brown and firm when pressed.
4
Rest
Lift the cutlet onto a wire rack and rest 5 minutes so the crust stays crisp and juices settle.
5
Plate
Slice the rested cutlet into strips, arrange over rice and shredded cabbage, drizzle with warm sauce, and scatter thinly sliced scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork tenderloin, cut into a single cutlet and lightly pounded to even thickness
- 4 tbsp4 tbsp all-purpose flour
- 22 eggs
- 1 cup90g panko breadcrumbs
- 1 1/2 cup360ml vegetable oil, for deep frying (about 10% absorbed)
- 1 1/2 cup290g white rice, cooked
- 2 cup140g cabbage
- 2 tbsp2 tbsp ketchup
- 2 tbsp2 tbsp Worcestershire sauce
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sugar-white
- 22 scallion
