Ingredients:
7 cups steamed rice
vegetable oil (for frying)
4 boneless pork chops, pounded thin
salt & pepper
For Coating:
3 tablespoons flour
1 egg, beaten
1 cup japanese breadcrumbs (panko)
For Broth:
1 cup dashi broth or water
6 tablespoons soy sauce
6 tablespoons sugar
4 tablespoons mirin
3-4 eggs, beaten
8 tablespoons green peas
Preparation:
1. Heat vegetable oil 1-inch deep in frying pan or wok to 340F or until a few breadcrumbs dropped into the middle of the oil surface immediately.
2. Trim off fat from the pork and pound it to make it thin.
3. Sprinkle with salt and pepper.
4. Dust first with flour, then dip into the beaten egg, then the panko crumbs.
5. Fry in the oil until light brown--about 4 minutes/side.
6. Drain on paper towels and then cut into 1" strips.
7. Mix the broth ingredients together in a bowl.
8. Then heat 1/4 of the broth in a separate skillet, bringing it just to a boil.
9. Add the slices of 1 pork cutlet and cook one minute.
10. When the broth has fully coated the cutlet, pour one portion of the beaten eggs into the skillet and stir.
11. Add 2 Tbsp. green peas and cook 30 seconds more.
12. Place one serving of rice into a deep bowl, then remove the cutlet and egg mixture from the skillet and place over the rice.
13. Repeat this for the remaining servings.