Thanksgiving Day

In the theme of non-traditional, non-bustling Thanksgiving Day this year, I made another rice-bowl dish. It has a fried pork cutlet and eggs over cooked rice with sweet tempura sauce poured over it. It may not be something you see at a fancy restaurant, but every family knows how to make it in Japan. It's a family comfort meal. 

Small frying pan works best for this.

Pour eggs over the cutlet also to bind the whole thing.

Steam-cook it for 20 seconds or so.

Ta da!

Fried Pork Cutlet Bowl
(For two people)

2 cups cooked rice
2 pieces fried pork cutlet, cut in bite sizes
2 eggs, beaten
1/2 onion, sliced
1 cup tempura sauce
1 tsp sugar
1 tsp sake
Dash Japanese chili pepper
Nori for garnish

Meat stays tender when you use cubed cutlets.

Cook onions in tempura sauce with sugar until the onions are translucent, about 5 minutes. Add some water if the tempura sauce gets too thick. Add half of the beaten eggs into the onion mixture. Lay pieces of pork cutlets on the eggs. Pour the rest of eggs on the cutlets. Put the lid on the pan for 20 seconds or so until the eggs are sort of set but still soft. Lay the cooked cutlet/egg mixture on the bowl of rice with the sauce and all. Sprinkle Japanese chili pepper and garnish with nori. Serve warm.


Here is how I made fried pork cutlets. Recipe here.


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