Crispy Pork Cutlet Egg And Rice Bowl

Pat pork cutlets dry. Make shallow cuts along the edges to prevent curling. Season lightly with salt and pepper. Dredge each cutlet in flour, then dip in 2 beaten eggs, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere.

Heat vegetable oil in a deep pan or pot to 170-175°C. Carefully fry the breaded pork cutlets for 4-5 minutes per side, or until golden brown and cooked through. Remove and drain on a wire rack.

In a shallow pan or skillet, combine dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat. Add the thinly sliced onion and cook until softened, about 2-3 minutes.

Slice each fried pork cutlet into 1.5-2 cm wide strips. Place one sliced cutlet into the simmering sauce with the softened onions.

Lightly beat the remaining 2 eggs. Pour the beaten egg evenly over the pork cutlet and onions in the pan. Cover immediately and cook for 1-2 minutes, or until the egg is mostly set but still slightly runny in the center.

Divide the cooked short-grain rice into two large bowls. Carefully slide the pork cutlet, egg, and sauce mixture from the pan over one bowl of rice. Garnish with sliced green onion. Repeat for the second serving and serve immediately.