VOLCANO BOWL: Lava Flow Cutlet & Omurice Bowl Recipe
Hello, food lovers! Today, we’re heading to Fukui Prefecture in Japan to explore a hearty and beloved local dish called “Volga Rice.” It’s a fantastic combination of omelet rice (omurice) and a crispy pork cutlet (tonkatsu), all brought together with a savory sauce.
What is Volga Rice?
Volga Rice is a local specialty from Echizen City, Fukui. It consists of an omelet over rice, topped with a deep-fried pork cutlet, and covered in a unique sauce created by each restaurant. The origin of its name is a fun mystery! One theory suggests it was named after a Russian egg dish, while another says its appearance resembles a volcano—which is why it’s sometimes called “Volcano Rice.”
Traditionally, the rice is wrapped in the omelet, but for our recipe, we’re making an even easier “donburi” (rice bowl) version. By simply placing a thin omelet over the rice, you can whip up this delicious meal in no time.
Let’s get cooking!
Ingredients (Serves 1)
For the Ketchup Rice:
Cooked Japanese rice: 330g (11.6 oz)
Ham: 40g (1.4 oz), finely chopped
Onion: 80g (2.8 oz), finely chopped
Oil: 1/2 tsp
Ketchup Rice Sauce (☆):
☆ Ketchup: 2.5 Tbsp (approx. 1/6 cup)
☆ Sake: 1 tsp
☆ Soy Sauce: 1 tsp
☆ Sugar: 1 tsp
☆ Consommé powder: 1/2 tsp (You can substitute with your favorite bouillon or stock powder)
For the Thin Omelet:
Egg: 1 large
Salt: a pinch
Oil: 1/2 tsp
For the Tonkatsu (Pork Cutlet):
Thick-cut pork loin chop: 1 slice, 100g (3.5 oz)
Salt and pepper: a dash
All-purpose flour: approx. 2 tsp for dusting
Batter:
All-purpose flour: 2 Tbsp (1/8 cup)
Water: 2 Tbsp (1/8 cup)
Panko breadcrumbs: 2-3 Tbsp
Oil for frying
For the Tonkatsu Sauce (★):
★ Worcestershire sauce: 1 Tbsp (Japanese brand like Bulldog is recommended)
★ Ketchup: 2 tsp
★ Honey: 1 tsp
★ Consommé powder: a pinch
★ Water: 1/2 Tbsp
★ Butter: 1 tsp
Instructions
Prepare the Sauces and Vegetables: In a small bowl, mix all the Ketchup Rice Sauce ingredients (☆) together. Finely chop the onion and ham.
Make the Ketchup Rice Base: Heat 1/2 tsp of oil in a frying pan over medium heat. Sauté the onion until softened. Add the ham and the Ketchup Rice Sauce (☆). Stir-fry until the moisture has cooked off completely. Remove from the pan and set aside.
Cook the Thin Omelet: In a clean pan, beat the egg with a pinch of salt. Heat 1/2 tsp of oil over medium-low heat and pour in the egg mixture, swirling to create a thin, round omelet. Once cooked, slide it out of the pan and set aside.
Make the Tonkatsu Sauce: In a clean pan, combine all the Tonkatsu Sauce ingredients (★) and mix well. Bring to a simmer over low heat, stirring until the sauce thickens slightly. Remove from heat and set aside.
Prepare the Pork: Make a few small incisions into the fatty edge of the pork loin to prevent it from curling while frying. Season both sides with a dash of salt and pepper, then lightly coat the entire cutlet with flour.
Coat the Pork: In a small bowl, whisk together 2 Tbsp of flour and 2 Tbsp of water to create a batter. Dip the pork cutlet into the batter, ensuring it’s fully coated, then press it firmly into the panko breadcrumbs, covering both sides.
Fry the Tonkatsu: Heat about an inch of oil in a pan to 180°C (355°F). Carefully place the pork cutlet in the oil and fry for about 2 minutes on each side over medium-low heat, until it’s golden brown and crispy. Transfer to a wire rack to drain, let it cool slightly, and then slice it into strips.
Assemble Your Volga Rice Bowl: In a large bowl, combine the cooked rice with the ketchup-ham-onion mixture from step 2 and mix well. Transfer the ketchup rice to your serving bowl. Gently place the thin omelet on top. Arrange the sliced tonkatsu over the omelet, and finally, drizzle the delicious tonkatsu sauce all over. Serve immediately and enjoy!
Chef’s Tips
For Perfect Tonkatsu: Making small cuts along the fatty edge of the pork loin is a simple trick to ensure it cooks flat and doesn’t shrink into an uneven shape.
For Flavorful Rice: When making the ketchup rice sauce, be sure to cook it down until the moisture evaporates. This concentrates the flavors and prevents the final dish from being too wet.
