With Mentsuyu! The Golden Ratio for Fried Pork Cutlet Rice Bowl or Chicken & Egg Rice Bowl!

• 1 cutlet Pork cutlet
• 1/2 Japanese leek (onion)
• 2 tbsp Mentsuyu (3x concentrate)
• 70 ml Water
• 1 tsp Soy sauce
• 1 tsp Sugar
• 1 tbsp Sake
• 1 tbsp Mirin
• 2 Eggs

1. Today I made a fried pork cutlet rice bowl.
2. If the cutlet is cold, microwave to warm.
3. Cut into bite-sized pieces.
4. Diagonally slice the leek.
5. Combine the ingredients.
6. Use a frying pan!
7. I recommend a deep or small frying pan.
8. Bring to a boil.
9. Plop in the pork cutlet!
10. Let it simmer a bit.
11. Fill up a bowl with cooked rice.
12. Break the eggs!
13. You want them to be fluffy and only half-cooked right?
14. Please see.
15. Adjust the doneness of the eggs to your preferences!
16. Boom!
17. Flavored Sauce Katsudon from Gunma Prefecture!
18. The Japanese Worcestershire-style Sauce Version..
19. The Taste of Gunma Prefecture!
20. Sauce Katsudon.

cutlet, japanese, water, soy sauce, sugar, sake, mirin, eggs

Taken from cookpad.com/us/recipes/157327-with-mentsuyu-the-golden-ratio-for-fried-pork-cutlet-rice-bowl-or-chicken-egg-rice-bowl (may not work)