Servings: 2 servings
Prep Time: 20 min
Cook Time: 15 min
2 cup cooked short-grain white rice (rinse well before cooking to remove the starch)
2 (4-ounce) boneless pork chops
1 cup panko bread crumbs (Japanese)
Vegetable oil, for frying
1 cup dashi stock
1/2 cup mirin (sweet rice cooking wine)
1/2 cup soy sauce
2 green onions sliced into 1-inch pieces
Prepare the rice 1 hour before the meal.
Beat 1 of the eggs in a bowl and dredge the pork cutlets in it and then into the bread crumbs. Fry them in hot oil until golden and tender, drain on paper towels. Slice the cutlets on the bias into 1/2-inch strips.
Bring the dashi, mirin, and soy sauce to a boil in a pot. Then add the sliced green onion, and simmer until soft. Half fill 2 deep bowls with the rice. Arrange 1 sliced cutlet on the rice in each bowl to look like it is intact.
Whisk the eggs in a bowl then pour slowly over the onion into the dashi in the pot. When the egg is nearly set, stir once. Ladle half of the egg mass on top of the pork in each bowl. Then ladle more broth among the bowls. You may not need to use it all. Serve immediately.
Recipe courtesy Paula Deen
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