2 Serves
93 Mins
30 g
75 g
25 g
Prepare the pork cutlets by seasoning them with salt and pepper, then breading them using panko breadcrumbs.
Ingredients, vitamins, and health benefits
Salt
Black Pepper
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
5 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
25 µg / 400 µgCalcium
63 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
71 mg / 420 mgPhosphorus
197 mg / 1,250 mgPotassium
801 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
68 µg / 55 µgFiber
2 g / 28 gSugar
8 g / 50 gSaturated Fat
25 g / 20 gCholesterol
173 mg / 300 mgCaffeine
0 mgNet Carbs
73 gAlcohol
0 g
Heat cooking oil in a frying pan and fry the breaded 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.
Place the cooked pork cutlets into the simmering sauce and pour beaten eggs over the top, covering the pan to let the eggs set to your desired consistency.
Serve the pork and egg mixture immediately over a bowl of hot steamed rice.
Panko Breadcrumbs
Pork Cutlet
Cooking Oil
Onion
Dashi
Soy Sauce
Mirin
Sugar
Egg
Rice
Vitamin A
0 µg / 900 µgVitamin C
5 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
5 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
25 µg / 400 µgCalcium
63 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
71 mg / 420 mgPhosphorus
197 mg / 1,250 mgPotassium
801 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
8 g / 50 gSaturated Fat
25 g / 20 gCholesterol
173 mg / 300 mgCaffeine
0 mgNet Carbs
30
g40
g25
g
Japanese
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
68 µg / 55 µgAlcohol
0 g