Pork Cutlet Bowl
Ingredients
- 1 cup dashi broth or chicken broth
- 2 Tbsp. each mirin and soy sauce
- 2 tsp. sugar
- ½ large Golden onion
- 1 spring onion to garnish
- 3 large eggs
- 2 cups steamed white short-grain rice
- 2 center-cut boneless pork chops
- Salt and pepper to taste
For coating:
- flour
- egg
- 1 cup panko breadcrumbs
Instructions
- All ingredients ready? Let's begin!
- After pounding the pork chops, season with salt and pepper, then dust with flour. Beat the egg in a shallow bowl. Place the panko in a separate bowl.
- Heat a generous amount of oil in a skillet over medium heat until hot.
- Dip the pork cutlets in egg, then in panko, patting firmly so the crumbs adhere to all sides.
- Carefully place pork in the hot oil and cook for 5-6 minutes on one side, flip, and cook for another 5-6 minutes. Drain on a plate with paper towels.
- Prepare the sauce. Fry the onions on medium in about 1 tablespoon of oil until tender and slightly caramelized. Add sugar, mirin, soy sauce, and broth.
- Cut the tonkatsu into slices and place them on top of the onions.
- Beat the eggs in a bowl and drizzle on top of everything. Cover and cook on medium-low until the egg seta. Serve over rice and garnish with spring onions.
Nutrition
Calories: 963kcal | Carbohydrates: 130g | Protein: 57g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 453mg | Sodium: 996mg | Potassium: 911mg | Fiber: 5g | Sugar: 13g | Vitamin A: 607IU | Vitamin C: 4mg | Calcium: 163mg | Iron: 7mg