World Hearth Recipe Collection
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ

Japanese   -   Pork Cutlet On Rice   adapted from Japanese Cooking A Simple Art by Shizuo Tsuji

  • 6 Cups Cooked Rice
  • 4 Medium Pork Chops
  • Salt And Pepper -- to taste
  • 6 Tablespoons Flour
  • 2 Medium Eggs -- beaten
  • 2 Cups Bread Crumbs
  • Oil -- for frying
  • 1 Small Onion -- sliced
  • 2 Cups Dashi
  • 7 Tablespoons Mirin Wine
  • 3 Tablespoons Light Soy Sauce
  • 3 Tablespoons Dark Soy Sauce
  • 4 Large Green Onion -- coarseley chopped
  • 2 Medium Eggs -- beaten
Directions Salt and pepper both sides of pork. Dust with flour, dip in first set of eggs. Coat with bread crumbs. Let rest 3 minutes. Fry urtnil done, about 6 minutes per side. Meanwhile, saute onions in small amount of oil until transparent. Add dashi, mirin and soy sauces, bring to a simmer. Add green onoin. Slowly incorporate beaten eggs into simmering onoions. When all egg is in simmer 2 minutes. Assemble: rice, cutlet, stop with onion/egg mixture.
Serves 4
Time to Make 0:00

Printer version   0 Votes - Yum: 0, Easiness: 0, Speed: 0, Overall: 0 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:

Recipes © by their authors.
Site courtesy of