Pork Cutlet on Rice
- Cook
- 13 min
⅓ lb pork loin or pork tenderloin, trimmed and cut ½” thick
Kosher salt and freshly ground black pepper
Cake flour (or all-purpose flour)
1 large egg, beaten
Panko breadcrumbs
1 cup vegetable oil
⅙ onion, thinly sliced
Mitsuba (Japanese parsley), cut into 1” pieces
1 egg, lightly beaten
½ cup (200 g) cooked white rice
Dashi Mixture
¼ cup dashi stock
2 tablespoons mirin
1 tablespoon soy sauce
Equipment
Lid
Season the pork by rubbing it with salt and pepper. Dredge in flour, dip in egg, and coat with panko breadcrumbs.
Pour vegetable oil into a deep skillet and heat over medium-high heat for about 5 minutes. Gently stir the oil and check the temperature with a thermometer. Once the oil reaches 340°F (170°C), add the pork to the oil.
Deep-fry the pork for 2–3 minutes, then gently flip and fry for another 2–3 minutes. Once you start to hear popping sounds, remove from the skillet and place on paper towels to drain. Let rest for 3 minutes before slicing into 1” thick pieces.
Combine the ingredients for Dashi Mixture, then add it to the pan with the onions. Cover and simmer over low heat for 1 minute. Arrange the pork cutlet evenly over the onions, cover again, and simmer for another 3 minutes, until the onions are tender.
Drizzle the lightly beaten egg evenly over the cutlet and cook over medium heat for about 10 seconds. Turn off the heat, add mitsuba, and cover. Let it steam in the residual heat for 1 minute. Serve over a bowl of rice.
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