Leftover katsudon fried rice
Anything with Alvin · ♥ 16.7K likes · 470.4K views · 13 min video
Read about pork in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- leftover pork cutlet
- 3–4 whole scallions
- radish
Cut the leftover cutlet into small cubes. Cut the scallions and the leftover radish into small cubes.
- butter
- leftover breadcrumbs
Toast the butter in a wok until slightly brown, add the leftover breadcrumbs and toast evenly until crispy. Remove.
- oil
- 4½ eggs beaten egg
Add a little oil and the leftover beaten egg on high heat; let it bubble up almost into a pancake, then break it into small bits and keep frying until the water is gone and the egg is crispy shards.
- leftover cabbage
Add the chopped leftover cabbage and let it colour, then the cutlet pieces.
- 1 parts MSG
- 1 parts sugar
- 2 parts salt
- leftover rice
Season with MSG, sugar and salt at about 1:1:2, add the leftover rice and break up every clump, alternately moving and smashing with the wok ladle, so every grain is coated in oil.
- 2 spoonfuls tonkatsu sauce
Add a couple spoonfuls of tonkatsu sauce on the edge of the wok so it sizzles, then work it in.
About 90 percent of the way through, add the radish and scallions just to warm through. Top with the toasted breadcrumbs. Frying the eggs and rice crisp takes at least 20 to 25 minutes.