酱汁炸猪排盖饭是日本的一道地方特色菜，与经典的鸡蛋盖浇炸猪排饭截然不同。这道菜不使用酱油底料和鸡蛋，而是将酥脆的面包糠炸排浸泡在浓郁的伍斯特酱汁中，盖在米饭上食用。深厚的鲜味、简单的制作方法和令人满足的口感使其成为一道必尝的家常美食。
酱汁炸猪排盖饭起源于福井、会津（福岛）和桐生（群马）等地，每个地区都有其独特的做法。例如，福井使用薄切猪肉，而会津则将厚切猪排堆放在切丝的卷心菜上。本食谱采用更清淡的方式，使用精瘦鸡里脊肉，并以平底锅煎制代替油炸。
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烹饪时间
20 分钟
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Artist
Rinaty
个人资料
食材
份量 2
原始食谱（1倍）可制作 2 份
调整食谱份量时，部分食材的比例可能需要微调。请根据实际情况调整，并按口味进行调味。
- 10 1/2 oz 鸡里脊 (约5块)
- 1 cup 切丝卷心菜
- 中筋面粉，适量
- 1 大鸡蛋
- 日式面包糠 (适量)
- 6 tbsp. 植物油
- 盐和胡椒 (适量)
- 米饭 (适量)
- 烤白芝麻 (用于装饰)
- A1/4 cup 瓶装炸猪排酱
- A3 tbsp. 味醂
- A2 tbsp. 伍斯特酱
步骤
- 1
准备食材：
将卷心菜切成细丝，浸泡在冷水中。将鸡里脊肉展开（蝴蝶切），每块切成两半。用盐和胡椒调味。裹上面粉，蘸上打散的鸡蛋液，再裹上日式面包糠。
- 2
煎鸡肉：
在平底锅中用中火加热植物油。将鸡肉煎约4分钟，翻面使其均匀受热，直至金黄熟透。取出放在铺有厨房纸的托盘上沥油。
- 3
制作酱汁：
擦净平底锅。加入酱汁A的材料（炸猪排酱、味醂和伍斯特酱），小火煮至略微浓稠。将炸好的鸡肉放入酱汁中，使其充分裹上酱汁。
- 4
组合盖饭：
将米饭盛入碗中。将卷心菜沥干水分，放在米饭上。放上裹好酱汁的鸡肉，撒上烤白芝麻。
食谱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."