Ankake Katsu Rice Bowl recipe - ingredients, nutrition and when to eat it
Ankake katsu rice bowl is a Japanese one-bowl meal of crispy fried pork cutlet and vegetables in a thick sauce, served over rice.
Ankake katsu rice bowl is a Japanese one-bowl meal of crispy fried pork cutlet and vegetables in a thick sauce, served over rice. The savory cutlet pairs with the smooth, salty-sweet ankake for a satisfying meal. It’s just right when you’re in the mood for a warm lunch or dinner.
Japanese · 35 minutes to cook
Nutrition (per 1170g serving): 4968.1 kcal · protein 43.1g · carbohydrate 113.5g · fat 469.3g · sodium 583.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the oil is too cool, the coating can absorb too much oil. Heat it until a little panko dropped in rises right away.
Tips: Pour the ankake over the katsu just before serving to help keep the cutlet crisp.
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Ingredients (1 serving)
- White rice — 210 g
- Pork loin — 120 g
- Breadcrumbs — 25 g
- Flour — 15 g
- Egg — 0.5 pc
- Cooking oil — 500 ml
- Onion — 0.3 pc
- Carrot — 0.2 pc
- Shiitake mushrooms — 1 pc
- Water — 180 ml
- Soy sauce — 1 tsp
- Mirin — 1 tsp
- Sugar — 0.5 tsp
- Cornstarch — 1 Tbsp
- Water — 1 Tbsp
- Scallion — 0.1 stalk