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  • Prepare rice, set aside to keep warm.
  • Simmer onions, broth, mirin, soy, and seasonings in a large pan over low heat for 15 minutes.
  • Meanwhile beat the eggs in a large bowl.
  • Mix flour, salt and pepper in a plate and pour panko in another plate.
  • Dredge Pork in flour, dip into eggs, dip into panko then dip into eggs again and back into panko.
  • Double dipping insures a nice crust.
  • Cook in oil until browned on both sides, drain on paper towels.
  • Dip cutlets into broth, warm for 1 minute, slice and serve over rice, ladle Onion broth over, sprinkle with scallions.

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