Japanese cripsy pork cutlet with eggs served on top of a fluffy bed of rice. Perfect comforting dish!
- 1 pork cutlet (can also use shoulder cut or chicken too)
- Salt & pepper
- 2 eggs
- Panko flakes
- Oil for deep frying
Broth & eggs
- 1 sliced onion
- 1 cup stock (I used bonito instant dashi, which you can get from Japanese stores, you can use normal chicken/veggie stock too)
- 1.5 tbsp soy sauce
- 2 tsp sugar
- 1 tbsp Mirin
- 2 tsp Sake / cooking wine (optional)
- Spring onions
- 1 bowl of cooked rice
- Season the pork with salt and pepper then gradually coat it in flour, then egg, then panko flakes.
- Deep fry until it’s golden and crispy (about 5mins on each sides). Once done, let it rest and slice into strips
- Make the broth by mixing the stock, soy sauce, sugar, mirin, and sake/cooking wine
- In a heated pan, add the chopped onions and pour the broth in
- Once the onions are soft, add the cutlet into the middle of the pan
- Beat some eggs (i usually just add a second egg to the one we used in step 1) and pour it around the cutlet
- Let it cook for 30 seconds, add some garnishes of your choice such as spring onion, sesame seeds, nori etc.
- Serve on a bed of rice
- Cuisine: Japanese