Japanese Style Pork Cutlet Rice Bowl (oven Version)
1.
Prepare pork chop ingredients
2.
Slice the pork and cut the tendons into sections
3.
Sprinkle appropriate amount of ginger powder, garlic powder, pepper, and salt on both sides of the pork chops
4.
Cover with plastic wrap, beat the pork chops thinly with a rolling pin, let stand for 15 to 20 minutes, taste
5.
Preheat the oven to 400 degrees Fahrenheit, or 185 degrees Celsius in advance
6.
Spread tin foil on the baking tray and evenly sprinkle with oil
7.
Three plates, beaten eggs, cornstarch, and breadcrumbs
8.
Coat the pork chops with cornstarch and shake off the excess starch
9.
Coated with egg liquid
10.
Bread crumbs
11.
Arrange the breaded pigs on the roasting pan, then coat the pork chops with cooking oil evenly
12.
Put the pig into the oven and roast for 25 to 28 minutes, or until the surface is golden
13.
Prepare the sauce while grilling pork chops. The first is juice, the most basic broth of Japanese cuisine. Can be made with kelp and fish scraps
14.
Put a handful of fish crumbs and 5 slices of kelp in a pot, add water to boil, or put it in a bowl, add water and heat in the microwave for two minutes, strain the juice out and set aside
15.
3 spoons of light soy sauce, 3 spoons of cooking wine, 3 spoons of mirin, 2 spoons of sugar, a little bit of salt, freshly made juice, a bowl
16.
A sliced onion
17.
Put the soy sauce and other seasonings and the chopped onions in a pan and cook until the onions are translucent
18.
Cut the grilled pork chops
19.
Beat an egg
20.
Arrange the cut pigs into the pot, and top with eggs
21.
Cover the pot and simmer for three minutes
22.
Put a bowl of rice, place the pig on the rice, pour the soup, sprinkle with chopped green onion, and serve with boiled green vegetables, you can put some red ginger.
23.
Served with miso soup and cold dishes. Dinner for two~~~
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