Sauce Katsu Rice Bowl

• 3 slice per serving, 4 to 6 slices total Pork roast meat (sliced about 5 mm thick)
• 1 Cabbage
• 2 servings Plain steamed rice
• 2 tbsp Tonkatsu sauce
• 2 tbsp Soy sauce
• 1 tsp Ketchup
• 1 tbsp Sugar
• 2 tbsp Water
• 1 dash Dashi stock granules (optional)
• 1 dash of each Salt and pepper
• 1 For the coating: Flour, beaten egg, panko

1. Wash the cabbage, shred very finely and soak in a bowl of water.
2. Flatten the pork roast slices with the side of you knife and layer two slices (per serving) together.
3. Put the fat side of each slice on opposite sides.
4. Make 2 portions.
5. Season both sides with salt and pepper, coat with the flour, beaten egg and panko and deep fry.
6. While you're frying the cutlets, combine the sauce ingredients marked in a container big enough for the cutlets to fit comfortably and mix.
7. When the cutlets are almost done, microwave the sauce for a minute.
8. Serve rice into bowls, top with drained shredded cabbage, and spoon 1-2 tablespoons of the mixed sauce (taste first).
9. Put the freshly fried cutlets in the container with the sauce from Step 4 and coat both sides with the sauce.
10. Slice into easy to eat pieces, place on top of the cabbage in the bowls and pour the leftover sauce over.
11. For bentos, coat both sides in the sauce.
12. I used this sauce to make a fried egg don (rice bowl).
13. See
14. This a simple rice bowl using store-bought croquettes.
15. The sauce goes well with croquettes too.
16. My husband usually isn't satisfied with just croquettes, so this is a "tonkatsu and croquette bowl."
17. It looks nice if you slice both on the diagonal.

serving, cabbage, rice, tonkatsu sauce, soy sauce, ketchup, sugar, water, granules, salt, flour

Taken from cookpad.com/us/recipes/167990-sauce-katsu-rice-bowl (may not work)