Japanese-style pork chop rice

Recipe Recommendations

• pork loin appropriate amount
• onionhead appropriate amount
• cornflour appropriate amount
• eggs appropriate amount
• bread flour appropriate amount
• rice wine appropriate amount
• yellow wine appropriate amount

• sweetening
• burn
• ten minutes
• ordinary

Steps for Japanese-style pork chop rice

1

Prepare the ingredients

2

Shred onions and cut garlic leaves with an oblique knife. Set aside. Two tablespoons of Dongzi soy sauce, two tablespoons of misin (rice wine can be replaced with a little brown sugar), one tablespoon of sake (rice wine can be replaced), add appropriate amount of water (not too high, the sweetness of the onions will come out if it is cooked for a long time, and the onions must be boiled soft. Try the taste during the cooking process and not be too salty)

3

Beat the pork chops flat to a thickness of about 1 cm, and wrap them evenly with flour, egg liquid, and bread flour (if you want the flour to be thicker, wrap them more once or twice)

4

Beat an egg for later use, turn on the oil pan, and fry the pork chops at medium high temperature (the color turns golden yellow, just 8-rare)

5

Pick up pork chops until mid-cooked, cut and set aside

6

Put the cut pork chops into the quickly dried sauce and simmer

7

Pour the beaten egg mixture evenly on the pork chops (Pour the egg mixture twice, heat it over high heat, and cover the lid. There are too many eggs in the picture, so you can have less)

8

Then quickly open the lid and pour on the second egg liquid, add garlic leaves, turn off the heat and simmer

9

Serve the rice and pour the cooked pork chop on the rice (be careful to leave some sauce and not too dry, the egg liquid should be semi-cooked, and the onions must be cooked to a sweet taste) The delicious Japanese pork chop rice is baked!!!

10

Finally, give me a detailed picture

Recipe Categories

• staple food
• hot dishes
• home cooking
• Elderly recipes
• Japanese cuisine
• Rice Recipes