This is a dish taught by James at the Hot Chef (20100616)~~
After watching it, I really wanted to try it. I had only eaten it directly fried pork chop before, so I'll try this pork chop rice today.
Japanese-style pork chop rice
By MarielaBoehm
Recipe Recommendations
- pork loin 2 tablets
- eggs 2+2 grains
- onion 1
- white sesame appropriate amount
- bonito fish meal 1/2+1/2 spoon
- soy sauce 3+3 tablespoons
- mirin 2+2 tablespoons
- rice wine 1+1 tablespoon
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Japanese-style pork chop rice
1
Break the tendons of the ridge
2
Use all your strength to flatten it flat until it is about 1cm thick
3
Marinate the pork chops with a little salt and pepper
4
Slice onions into thin slices
5
Put appropriate amount of water (about 2 bowls), add shredded onions, add half a tablespoon of bonito fish meal, add 3 tablespoons of soy sauce, 2 tablespoons of mischa, and 1 tablespoon of rice wine in the pot. Cook over high heat until the onions become transparent, that is, soft.
6
The first step of passing the three levels: dip in flour
7
Step 2 after three levels: dip in egg liquid
8
Step 3: Dip in bread flour
9
Put the pork chops into a frying pan over medium high heat and fry until the surface is golden yellow. Turn on high heat and bring oil to the oil for 10 seconds. Pick up the pork chops and drain the oil
10
Cut the fried pork chops into strips. The best condition is that the inside of the pork chops still has a little pink color
11
After the onions soften, the sauce remains boiling
12
Add pork chops and simmer slightly
13
Beat the two eggs evenly, pour half of the amount on the pork chops, cover the pan and cook for 10 seconds
14
Open the lid, pour the remaining egg liquid on the pork chops, cook for 5 seconds, cover and simmer
15
Fill the white rice in a bowl or deep plate, pour the entire pot of pork chops together with the sauce on the rice, sprinkle with some seaweed and sesame seeds, and you are doneJapanese-style pork chop rice Make Tips
1. Removing the tendons from the pork chop prevents it from shrinking during frying, while pounding it flat tenderizes the meat, making the whole chop feel much larger.
2. James said that if you want the pork chop to look bigger, you can go through a "five-stage process": flour, egg, flour, egg, and breadcrumbs. I tried it, and it indeed turned out thicker; it's truly a shady tactic.
3. Nori is one of the highlights of this dish; its unique oceanic flavor really enhances the freshness, so absolutely do not skip the nori.
4. The egg mixture added the second time is essentially steamed, making it incredibly tender to eat, so don't be lazy—be sure to add the egg in two separate batches.