7 cup hot cooked short-grained rice
4 6 oz. loin cutlets (pork tenderloin; or chops without bone)
6 tablespoon flour
2 eggs, beaten
2 1/2 cup fresh or dried bread crumbs
1 oil for deep frying
----ONION AND EGG TOPPING----
1 small onion
2 1/2 cup dashi
7 tablespoon mirin
3 tablespoon light soy sauce
3 tablespoon dark soy sauce
4 green onions, cut into 1 1/2 inch l; engths
6 eggs, beaten
1. Pound the pork cutlets with a mallet. Slit the edges to prevent curling during cooking. Sprinkle both sides of the cutlets with salt and pepper. Beat the egg and dilute with 1 tablespoon of water. Dredge the meat in flour and dip in beaten egg then in bread crumbs, pressing to make sure the coating adheres well. Heat oil for frying. Fry the cutlets until they are golden brown.
2. Combine stock, soy sauce, and mirin and bring to a boil.
3. Lightly beat the egg.
4. Cut cooked cutlets into crosswise strips and put in the pan with the stock mixture. Pour the beaten egg over and around cutlets and sprinkle trefoil or scallion on top. Cover and cook until the egg is set.
5. Put the rice in deep serving bowl and top with the cutlet and egg.
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