Wild Rice Katsudon With Spring Vegetables

Name: Wild Rice Katsudon With Spring Vegetables
Prep time: 24 min
Cook time: 24 min
Total time: 24 min
Yield: 5
Cuisine: Global
Ingredients: 1 liters 1/2 lb slender asparagus (about 1 bunch), trimmed and chopped into 1-inch pieces (about; 177 milliliters pale beer, preferably a lager; 118 milliliters breadcrumbs, preferably Japanese (panko); 355 milliliters canola oil; 473 milliliters cooked wild rice; 5 eggs, divided; 340 grams blanched and fully peeled fava beans (fresh or previously frozen); 118 milliliters flour; 2 green onions, chopped; 1 Juice of lemon; 2 teaspoons olive oil, divided, more as needed; 4 pork cutlets (about 1 lb total); 1 red onion, chopped; 1 teaspoon red pepper flakes, or to taste; 5 servings Salt and pepper; 2 Tbsps sesame oil, divided, more to taste; 59 milliliters 1/4 cup plus 1 generous Tbsp soy sauce, divided, more to taste

Wild Rice Katsudon With Spring Vegetables might be just the main course you are searching for. Watching your figure? This dairy free recipe has 608 calories, 45g of protein, and 23g of fat per serving. This recipe covers 41% of your daily requirements of vitamins and minerals. This recipe serves 5. It can be enjoyed any time, but it is especially good for Spring. If you have pork cutlets, pale beer, onion, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 24 minutes.