Mini Pork Cutlet Rice Bowl Recipe
Kitchen Clean-out! Super Simple Mini Pork Cutlet Rice Bowl
Have some mini pork cutlets lingering in your fridge? Don’t let them go to waste! Learn how to quickly whip up a delicious Mini Pork Cutlet Rice Bowl. The crispy cutlets paired with a sweet and savory sauce and soft scrambled egg create a universally loved dish. This recipe is perfect for solo dwellers or beginner cooks, guaranteeing success!
Main Ingredients
- 20 mini pork cutlets
- 1 stalk of green onion or scallion
Rice Bowl Sauce Ingredients
- 1/2 onion
- 2 eggs
- 5-6 Tbsp mentsuyu (or 4 Tbsp soy sauce)
- 1 Tbsp cornstarch
- 1 tsp sugar
- 200ml water
- 1/2 onion
- 2 eggs
- 5-6 Tbsp mentsuyu (or 4 Tbsp soy sauce)
- 1 Tbsp cornstarch
- 1 tsp sugar
- 200ml water
Cooking Instructions
Step 1
First, let’s fry the mini pork cutlets until golden and crispy. Heat a generous amount of oil in a pan over medium heat and cook the cutlets until nicely browned. It’s important to flip them occasionally to ensure they cook evenly without burning.
Step 2
While the cutlets are frying, let’s make the rice bowl sauce. Pour 200ml of water into a pot. Peel and thinly slice the onion, then add it to the water. Bring it to a boil over high heat.
Step 3
Once the water is boiling vigorously, add 5-6 tablespoons of mentsuyu. (If you’re using regular soy sauce, about 4 tablespoons should give you a similar flavor profile.) Mentsuyu adds a wonderful umami depth that enhances the overall taste.
Step 4
As the onion becomes translucent and the sauce starts to reduce slightly, dissolve 1 tablespoon of cornstarch in a little cold water. Gradually pour this mixture into the sauce while stirring with a spatula until it thickens. Taste the sauce and add 1 teaspoon of sugar if needed to adjust the sweetness to your preference.
Step 5
Once the sauce reaches your desired consistency, lightly beat the 2 eggs and drizzle them evenly over the sauce. Turn off the heat before the eggs are fully cooked. This will ensure a wonderfully soft and tender texture for the eggs. Don’t stir them; let them cook gently in the residual heat.
Step 6
Now, let’s prepare the bowl for serving. Place a generous portion of warm cooked rice at the bottom of your serving bowl. A good base of rice will hold all the delicious toppings.
Step 7
Arrange the crispy fried mini pork cutlets attractively on top of the rice. Their satisfying crunch will add another layer of texture to your rice bowl.
Step 8
Finally, generously ladle the sweet and savory sauce over the pork cutlets and rice. Garnish with finely chopped green onions or scallions for a fresh finish. Your delicious Mini Pork Cutlet Rice Bowl is now complete! Enjoy this simple yet incredibly satisfying meal.
