A comforting rice bowl topped with a deep-fried pork cutlet and eggs simmered in a sweet and savory dashi sauce.
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13 items
Season pork_loin_cutlets with salt/pepper. Dredge in flour, dip in egg_wash, then coat with panko_breadcrumbs.
Deep fry at 340°F (170°C) until golden brown and cooked through. Slice into strips.
In a small pan, combine dashi_stock, soy_sauce, mirin, sugar, and sliced onion. until onion is soft.
Place the sliced cutlet on top of the onions.
Pour the beaten eggs_topping over the cutlet and onions. Cover and cook until egg is just set but still runny.
Slide the pork-egg mixture onto a bowl of hot cooked_rice.
Garnish with mitsuba_or_scallion.
