2 Serves
83 Mins
Prepare the pork cutlets by breading them with panko and seasoning with salt and pepper.
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JapaneseVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
3 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
35 µg / 400 µgCalcium
93 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
140 mg / 420 mgPhosphorus
291 mg / 1,250 mgPotassium
1530 mg / 4,700 mgSodium
1700 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
149 µg / 55 µgFiber
2 g / 28 gSugar
11 g / 50 gSaturated Fat
30 g / 20 gCholesterol
91 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
Heat vegetable oil in a frying pan and deep-fry the pork cutlets until golden brown and cooked through.
In a separate saucepan, combine dashi, soy sauce, mirin, sugar, and sliced onions, bringing the mixture to a simmer.
Add the cooked pork cutlets to the simmering sauce and pour beaten eggs over the top, covering the pan until the eggs are set to your preference.
Place a portion of cooked Japanese short-grain rice into a bowl and carefully slide the pork and egg mixture on top, serving immediately.
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Japanese
Japanese