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2 Serves
57 Mins
Prepare the pork cutlets by seasoning them with salt and coating them in breadcrumbs, then heat oil in a frying pan and fry until golden brown and cooked through.
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AmericanVitamin E
0 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
96 µg / 400 µgCalcium
186 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
123 mg / 420 mgPhosphorus
436 mg / 1,250 mgPotassium
69605 mg / 4,700 mgSodium
1300 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
92 µg / 55 µgFiber
4 g / 28 gSugar
8 g / 50 gSaturated Fat
8 g / 20 gCholesterol
32 mg / 300 mgCaffeine
0 mgNet Carbs
91 gAlcohol
0 g
In a saucepan, combine dashi broth, soy sauce, mirin, and sliced onions, bringing the mixture to a gentle simmer until the onions are tender.
Place the fried pork cutlet into the simmering sauce, pour the beaten eggs over the top, and cover the pan to steam until the eggs are set to your preference.
Serve the pork and egg mixture immediately over a bowl of hot steamed Japanese short-grain rice.
47
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Japanese
Japanese