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

Description
Ingredients
  • 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



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