醬汁炸豬排蓋飯是日本的一道地方特色料理，與經典的雞蛋蓋澆炸豬排飯截然不同。這道菜不使用醬油底料和雞蛋，而是將酥脆的麵包粉炸排浸泡在濃郁的伍斯特醬汁中，蓋在白飯上食用。深厚的鮮味、簡單的製作方式和令人滿足的口感，使其成為一道必嚐的家常美食。
醬汁炸豬排蓋飯起源於福井、會津（福島）和桐生（群馬）等地，每個地區都有其獨特的做法。例如，福井使用薄切豬肉，而會津則將厚切豬排堆放在切絲的高麗菜上。本食譜採用更清淡的方式，使用精瘦雞里肌肉，並以平底鍋煎製代替油炸。
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烹飪時間
20 分鐘
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Artist
Rinaty
個人資料
食材
份量 2
原始食譜（1倍）可製作 2 份
調整食譜份量時，部分食材的比例可能需要微調。請根據實際情況調整，並按口味進行調味。
- 10 1/2 oz 雞里肌肉 (約5塊)
- 1 cup 切絲高麗菜
- 中筋麵粉，適量
- 1 大雞蛋
- 日式麵包粉 (適量)
- 6 tbsp. 植物油
- 鹽和胡椒 (適量)
- 白飯 (適量)
- 烤白芝麻 (用於裝飾)
- A1/4 cup 瓶裝豬排醬
- A3 tbsp. 味醂
- A2 tbsp. 伍斯特醬
步驟
- 1
準備食材：
將高麗菜切成細絲，浸泡在冷水中。將雞里肌肉展開（蝴蝶切），每塊切成兩半。用鹽和胡椒調味。裹上麵粉，蘸上打散的蛋液，再裹上日式麵包粉。
- 2
煎雞肉：
在平底鍋中以中火加熱植物油。將雞肉煎約4分鐘，翻面使其均勻受熱，直至金黃熟透。取出放在鋪有廚房紙巾的托盤上瀝油。
- 3
製作醬汁：
擦淨平底鍋。加入醬汁A的材料（豬排醬、味醂和伍斯特醬），小火煮至略微濃稠。將炸好的雞肉放入醬汁中，使其充分裹上醬汁。
- 4
組合蓋飯：
將白飯盛入碗中。將高麗菜瀝乾水分，放在飯上。放上裹好醬汁的雞肉，撒上烤白芝麻。
食譜ID
14
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."