Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, sauce katsu rice bowl. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Sauce Katsu Rice Bowl is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Sauce Katsu Rice Bowl is something that I have loved my entire life. They’re fine and they look wonderful.

Try this recipe for Katsudon, a popular Japanese bowl dish of tonkatsu, or breaded deep-fried pork, and eggs in a sweet and salty broth over rice. Katsu, or "cutlet" in Japanese, refers to meat that's been pounded thin before being cooked. If rice bowl is your type of dinner, you will enjoy this Baked Katsudon as much as I do.

To begin with this recipe, we must first prepare a few ingredients. You can cook sauce katsu rice bowl using 11 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Sauce Katsu Rice Bowl:

1. Make ready 3 slice per serving, 4 to 6 slices total Pork roast meat (sliced about 5 mm thick)
2. Take 1 Cabbage
3. Make ready 2 servings Plain steamed rice
4. Prepare 2 tbsp ○ Tonkatsu sauce
5. Prepare 2 tbsp ○ Soy sauce
6. Get 1 tsp ○ Ketchup
7. Get 1 tbsp ○ Sugar
8. Get 2 tbsp ○ Water
9. Take 1 dash ○ Dashi stock granules (optional)
10. Get 1 dash of each Salt and pepper
11. Get 1 For the coating: Flour, beaten egg, panko

Katsu-style fried fish (floured, dipped in egg and coated with panko) is served over rice with shredded cabbage on the side. I say "katsu-style" because The night we had this fried fish rice bowl for dinner, we had been out of sake for weeks. Alex had to improvise to come up with a sauce that was equally. A wonderful combination of crispy katsu cutlets, savoury egg and soy sauce seasoning, all on a mound of freshly steamed white rice, this dish is perfect for introducing the world of Japanese Serve your rice into your donburi bowl.

Instructions to make Sauce Katsu Rice Bowl:

1. Wash the cabbage, shred very finely and soak in a bowl of water.
2. 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.
3. Season both sides with salt and pepper, coat with the flour, beaten egg and panko and deep fry.
4. 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.
5. Serve rice into bowls, top with drained shredded cabbage, and spoon 1-2 tablespoons of the mixed sauce (taste first).
6. 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.
7. For bentos, coat both sides in the sauce.
8. I used this sauce to make a fried egg don (rice bowl). See
9. This a simple rice bowl using store-bought croquettes. The sauce goes well with croquettes too.
10. 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.

This Japanese katsudon—fried cutlet and egg rice bowl—is the best use you're ever gonna get out of leftover fried chicken or pork cutlets. Well, an easy way to dip your feet into the world of fried-then-soaked foods is katsudon, a dish made with leftover chicken katsu or pork tonkatsu simmered with. A bowl of rice is topped with tonkatsu (deep fried crumbed pork cutlet), onion and beaten egg cooked in dashi with sweet soy sauce. Katsu-don is one of many popular dishes among Japanese. In a small bowl, stir together the ketchup, mustard powder, garlic powder, pepper, and Worcestershire sauce.

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