Tonkatsu Donburi - Pork Cutlet on Rice
480g (2 4/5oz) pork loin cutlets (can also substitute with chicken)
Salt and pepper
Flour for dusting 2 eggs, beaten
Oil for frying 1/2 onion
4 eggs beaten
Japanese steamed rice
|200 ml dashi stock
50 ml soy sauce
50 ml mirin
|1 tablespoon sugar
1 tablespoon rice wine
- Make a few scores against the border line of the meat and the fat, to prevent curling. Sprinkle with salt and pepper.
Coat with flour, eggs, then breadcrumbs, and deep-fry in hot oil; drain and keep hot.
- Slice onion thinly.
- In a saucepan bring cooking sauce ingredients to a boil. Add onion and bring to a simmer. Pour in beaten eggs in a swirl.
Cook just until the eggs begin to set, without stirring; remove from heat.
- Place one portion of rice in a large bowl, place sliced pork cutlet, and top with the omelette. Pour remaining sauce over to seep down.
*This version cooks the pork cutlet and the eggs separately so that the coating of the cutlet will remain crisp.
If you prefer juicy coating, lay the sliced cutlet in the cooking sauce and pour it over the cutlet to cook together with the eggs.
Serves : 4
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