Hello Everyone. Well, look’s like the leaves are finally changing and the leaves on the trees are looking so beautiful on the mountain side. Also it seems to a small virus going around this season too, kids and my hubby were down for the weekend and we weren’t able to go to the festival. There’s always next year for it, so we hope that we can find another Autumn Festival before winter comes. Cause there also of Autumn Dish here in Japan, that I’ve haven’t tried yet.
Well, let’s see what we got cooking in the kitchen today and we will see you soon.
Tompei Bowl 豚平丼
Author: Shannon Tomioka
Recipe type: Main Dish, Pork
Cuisine: Japanese
Prep time:
Cook time:
Total time:
Serves: 2
Here on Cooking Japanese Style we have another Japanese Bowl Dish called Tompei Bowl or 豚平丼 in Japanese. These one of those quick and go meals when you don’t have much time or don’t want to spend much time in the kitchen. I hope you enjoy this dish and Keep on Cooking.
Ingredients
- 2 Portion Cooked Rice
- 100g Thinly Sliced Pork
- 6 Leaves Cabbage
- 60g Sprouts
- 1 Long Green Onion
- 2 Eggs, Beaten
- ½ tsp. Salt
- ½ tsp. Pepper
- 1 tbsp. Vegetable Oil
- Your taste for TONKATSU sauce or OKONOMIYAKI sauce and mayonnaise.
Instructions
- Cut the pork into bite-size, and cabbage into strips, long green onion into thinly slice.
- Heat the oil into a frying pan, add the pork, cabbage, long green onion and sprouts and fry, and seasoning with salt and pepper. Then, Put on to the cooked rice.
- Pour the beaten egg into same frying pan, make to thinly fried egg. Put the fried egg on to the rice and pour the sauce and mayonnaise on top.
Notes
There you have it. Hope you enjoy this recipe, until next time let’s cook together. 次回は一緒に作りましょう～^^/~~ PS: If you enjoy my Daily recipe subscribe to our RSS Feed, if you are on Facebook you can find us on our Fan Page and Follow us on Twitter. I also have available my first “Free EBook” which is FREE to you for coming by and reading my Cooking Japanese Style. Thank you.
Twitter: Natalie_sztern
October 25, 2011 at 4:17 pm -
It is strange that each culture has some foods that cross the divide like dumplings for instance in Jewish, Hungarian, Chinese,…and this dish crosses the divide in that I make it as well, with various left over meats and veggies that I saute and then pour beaten egg over the top. I don’t put a sauce or a mayonnaise but the kids always dip it in ketchup :))
Hi, Naoko. What I like so much about your site is how creative your dishes are — and so different than typical American dishes. I’ll try this one, too!
Twitter: Curt_D
October 30, 2011 at 7:14 am -
What a delicious sounding meal. I love the egg and rice combination.
I love Japanese food but I never heard of ‘Tompei Bowl’, now thanks to you I’ve learned something new :D)! The recipe sounds a little bit like ‘Katsudon’, one of my favourite Japanese dishes, I am sure I would love Tompeil Bowl too!!
Well, I am happy you wrote down the recipe for us, because at first glance this dish looked like an omelet with ketchup. I am fascinated by Japanese culture, and also the food, but I am not so well acquainted with it. Does Japanese cuisine use beluga caviar, or any other caviar? I know there is a lot of seaweed and other seafood in a Japanese kitchen, but I am, at the moment, looking for caviar recipes from around the world, and I was wondering if this specific treat was common in Japan. I wish your family good health and good luck. I hope you’ll find another festival this year, because your kids would really enjoy it. XOXO