Hyogo Prefecture


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Ingredients (For 5 persons)

  • Rice 300g (2 cups)
  • Water 450cc (2 1/4 cups)
  • Beef (sliced) 400g (2 cups)
  • Ingredients for batter] Flour 30g (3 tbsp)
  • Ingredients for batter] potato starch 15g (1 1/2 tbsp)
  • Ingredients for batter] Vinegar 7~8cc (1/2 tbsp)
  • Ingredients for batter] Water 30cc
  • salt A pinch
  • pepper A pinch
  • bread crumbs some bread crumbs
  • oil for frying a little oil to taste
  • Cabbage 250g
  • hot water 400cc (2 cups)
  • Curry powder 2g (1 tsp)
  • salt a pinch
  • consomme 1 piece
  • hot water 600cc (3 cups)
  • Butter 25 g
  • flour 25 g (3 tbsp)
  • Ketchup 70g (4 1/2 tbsp)
  • Worcestershire sauce 45cc (3 tbsp)
  • Grated onion 50g (4-5 tbsp)
  • japanese mustard 3-5 g (1/2-1 tsp)

How to cook

  • 1. Wash rice and cook normally in a rice cooker.

  • 2. Cut cabbage into 2 cm squares and boil in boiling water with curry powder and salt. Drain in a colander and leave to cool.

  • 3. Dissolve 1 consommé in 3 cups of hot water to make soup.

  • 4. Melt butter in a frying pan, add flour and fry over low heat until golden brown.

  • 5. Remove the pan from the heat and allow the bottom of the pan to cool slightly before adding the soup from step 3 and spreading it out a little at a time.

  • 6. Put 5 on the heat, add ketchup, Worcestershire sauce, and grated onion, and cook down, stirring constantly. Season to taste with salt and pepper.

  • 7. Spread one piece of beef on top of the other to form a cutlet.

  • 8. Combine [batter ingredients] and dissolve in water (like tempura batter).

  • 9. Season the beef with salt and pepper, and coat with breadcrumbs after the batter in step 8.

  • 10. Deep fry the cutlets in oil at 170-180℃.

  • 11. Place rice on a plate, top with cutlet cutlets cut into pieces, cabbage, sauce, and garnish with mustard.

Recipe Arrangements

provider : Hyogo Home Cooking Research Group (Kaiko Katayose, Kaoru Sakamoto, Harumi Sakuta, Noriko Tanaka, Shinobu Tominaga, Kozue Nakatani, Tomoko Hara, Sachiko Honda)

* Recipes vary depending on the region and home.

* This recipe video has been partially arranged to make it easier to cook at home.