Pork Cutlet Rice Bowl recipe - ingredients, nutrition and when to eat it
A pork cutlet rice bowl is made by serving crispy fried pork with egg and onions in a soy-based sauce over rice.
A pork cutlet rice bowl is made by serving crispy fried pork with egg and onions in a soy-based sauce over rice. The sweet-savory sauce and tender egg come together for a satisfying lunch or dinner.
Street food · 30 minutes to cook
Nutrition (per 610g serving): 950 kcal · protein 46.2g · carbohydrate 113.3g · fat 31.4g · sodium 1816.5mg
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: Fry the breaded pork cutlet right after coating it so the outside stays crisp.
Tips: Let the cutlet rest for 2 minutes after frying so less juice escapes when you slice it.
Tips: For tender eggs, turn off the heat when the edges are set but the center is still moist rather than cooking them completely.
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Ingredients (1 serving)
- White rice — 210 g
- Pork loin — 120 g
- Breadcrumbs — 25 g
- Flour — 15 g
- Egg — 1 pc
- Onion — 60 g
- Soy sauce — 1 Tbsp
- Mirin — 2 tsp
- Sugar — 1 tsp
- Water — 60 ml
- Cooking oil — 20 g
- Tonkatsu sauce — 1 Tbsp
- Korean chives — 1 Tbsp
- Salt — 1 pinch