This is a favorite recipe around here, and goes together quite quickly.



Pork loin cutlets, pounded thin (I usually do one per diner, plus an extra one or two)
Eggs, for dredging
Oil, for frying
1/2 head green cabbage
1 onion
6-8 eggs
2-3 tsp dashi powder
2 cups water
1/3 cup soy sauce
2 tbsp mirin
1 tbsp sugar (we often omit this)

In a medium saucepan, stir together the water, dashi, soy sauce, mirin and sugar, if you’re using it. Bring to a simmer. Toss in the sliced onion and cabbage, cover and allow to cook. Meanwhile, take the pork, season with a bit of salt and pepper, and dredge each cutlet in panko, then in egg, and then in panko again. Pan fry in 1/4″ preheated oil until golden brown and delicious. If you have more than a pan-full of cutlets to do, you can hold them warm in the oven while you finish up (I use 275 degrees F). Once the cutlets are done, lightly beat the 6-8 eggs and pour over the broth and onion mixture to form a raft. Once the egg is cooked, serve over rice with a cut pork cutlet resting on top.


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