Japanese-style pork cutlet rice is a common delicacy in Japanese cuisine. It is cooked with seasonings such as rice wine and mirin, which is more full of Japanese flavor. Let’s take a look at the Japanese style. How to make pork chop rice. Japanese pork cutlet rice is made with top pork cutlet, shredded nori, and plump and slender Thai fragrant rice. The overall effect is very harmonious, with a relaxed and elastic taste. In addition to the strong aroma of rice, there is also a hint of vinegar lingering, impacting your taste buds one bite after another.

Tutorial on how to make Japanese pork chop rice:

1. Cut the pork loin into slices about 1-2 cm thick, use a meat mallet to loosen it and pat it thin, and sprinkle with black pepper pepper and a little salt to pickle.

2. Beat two eggs into egg liquid. Take another bowl and beat one egg into it.

3. Coat the meat slices with starch, then place the meat slices in an egg bowl and coat with egg liquid.

4. Place the meat slices coated in egg liquid in bread crumbs and coat them fully with bread crumbs.

5. Put oil in the pan, fry it until both sides are golden, take it out and drain the oil.

6. Cut the pork chops into cubes, shred the onions and put them into the pot. Mix 3 tablespoons of light soy sauce, 3 tablespoons of sake (rice wine), and 2 tablespoons of seasoning sauce into a sauce. Pour the sauce into the pot.

7. Cook until the onions become soft and fragrant, then add the pork chops and cook until the pork chops are fragrant.

8. When the soup is almost non-viscous, pour in the egg liquid, heat for about 30 seconds, turn off the heat, add green onions and simmer for 5 minutes.

9. Put the rice in the bowl, drag the pork chop into the bowl, cover it with the rice, and sprinkle with shredded nori.

Tips for making Japanese-style pork chop rice:

1. Cut the pork loin thicker, use a meat mallet to slowly pound it into thinner pieces, then pound it into bigger pieces, which will make it easier to taste. Marinate the meat slices a little and serve. Yes, you don’t have to stay overnight.

2. The poured egg liquid does not need to be beaten evenly, just use chopsticks to disperse it slightly.

3. If you don’t have any flavor on hand, you can use rice wine and some brown sugar instead.

4. The sauce must be boiled until it is very small, and then the egg liquid is poured in. There is not much left, otherwise there will be too much soup and it will become soaked rice.

This concludes the introduction to the home-style recipes and tips for Japanese-style pork chop rice. After being covered with sauce, the taste of the pork chop becomes more intense. The sauce soaks into the rice, making the rice fragrant and delicious, giving those who enjoy this bowl of rice a unique enjoyment.