| Prep: 20 mins | Cook: 45 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 623 | 28g | 10g | 63g |
| sugars | fibre | protein | salt |
| 5g | 3g | 42g | 1.86g |
Why I Love Japanese Skewered Breaded Meat Rice Bowl
There’s something special about the Skewered Breaded Meat Rice Bowl that calls to my Italian heart. Despite its roots in Japanese cuisine, this dish contains notes that are familiar and comforting. A hearty fusion of flavors and techniques, it’s a testament to how cooking truly is a universal language.
Comfort Food at Its Finest
I’ve always believed that the best meals are not just those that satisfy your hunger, but also those that evoke memories. I grew up with my grandparents, full-blooded Italians who put their heart and soul into every dish, turning every meal into a celebration. Think hearty meatballs and pasta dishes that were so much more than just food – they were family traditions passed down with love.
While ‘Skewered Breaded Meat Rice Bowl’ may not be the first thing you’d associate with an Italian childhood, the rich, comforting flavours are undoubtedly reminiscent of those treasured family meals. Up there with some of the most comforting pork loin recipes I know, this dish holds a special place in my kitchen and heart.
Inspiration from Afar
What initially drew me to this Japanese dish was the intriguing blend of common ingredients prepared in an atypical (for me) way. The frying method reminded me of a Milanese escalope, a similar dish that we enjoyed back home. Although not based on a specific Italian recipe, the “Skewered Breaded Meat Rice Bowl” was inspired by my love for Japanese culture and katsu dishes.
In Japan, the affection for fried breaded meat dishes akin to this, like Tonkatsu and Katsudon, mirrors the love we Italians have for our spaghetti and meatballs. It’s profound, the way food can bridge cultures and remind us of our shared human experience. In its essence, this recipe is the perfect blend of tastes that comfort and cultures that fascinate me.
If you’re thinking about what to pair this dish with, I recommend a light miso soup or a tangy pickled salad. They balance out the richness of the meat and round out the meal perfectly. The flavors of my Skewered Breaded Meat Rice Bowl, enriched with nostalgia and spiced with adventure, create a delightful experience that I am honored to share with the world.
What You’ll Need
- 2 pounds of boneless pork loin
- Salt and pepper, as needed
- 3 eggs
- 2 cups all-purpose flour
- 4 cups bread crumbs
- 1/2 cup vegetable oil
- 6 cups steamed white rice
- 2 cups shredded cabbage
- 6 skewers
- 1 cup soy sauce
- 1/2 cup sake
- 1/2 cup mirin (sweet rice wine)
- 1/4 cup sugar
Method
Step One
First, to get started, cut your pork loin into 1-inch chunks and season it with salt and pepper as needed.
Step Two
In a separate bowl, beat the three eggs. Set up two other bowls – one for the all-purpose flour, and another for the bread crumbs. Roll each piece of pork first in the flour, then dip it into the beaten eggs, and finally coat it with the bread crumbs. Repeat until all pieces are well coated.
Step Three
In a large skillet, heat up the vegetable oil over medium heat. Once hot, add the breaded pork pieces and fry them until they’re golden brown and cooked through. This typically takes about 5-7 minutes per side. Once done, remove them from the skillet and set them aside.
Step Four
While the pork is frying, cook the white rice as per the instructions on its packaging. Then, prepare your skewers by threading the cooked meat onto them.
Step Five
Next, prepare the sauce. In a small saucepan, combine the soy sauce, sake, mirin, and sugar. Stir these together over medium heat until the sugar is fully dissolved. Once the sauce is ready, set it aside to cool.
Step Six
Finally, assemble your rice bowls! Divide the steamed white rice and shredded cabbage between six bowls. Top each bowl with a meat skewer and pour some of the prepared sauce over top. Enjoy your Skewered Breaded Meat Rice Bowl while hot.
