Ingredients
1 Pork loin cutlet
2 Pork loin (for tonkatsu)
1 Salt and pepper
1 Egg
30 grams Plain flour
1 Panko
5 tbsp Vegetable oil
2 (Or ready-made pork cutlets from the shop)
1 Onion
200 ml Water
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Cut the sinews of the pork and pound with a meat pounder. Season with salt and pepper. Mix the ingredients and coat the pork. Coat the pork with panko. Heat vegetable oil in a pan and shallow-fry both sides. Drain excess oil on paper towels. Wash the frying pan and heat water, dashi powder and sliced onion. When the pan boils, add the * ingredients and simmer for a while. Add the sliced pork cutlets. Beat the egg white so it's well incorporated with the yolks. Pour in the beaten egg and shake the pan gently to evenly spread over the egg. Cover with a lid. Reduce the heat and cook until the egg is almost set. Beat the remaining egg well and pour into the pan. Turn off the heat and cover. Uncover after the egg is soft set. Serve the cooked rice in a bowl and transfer the meat from Step 7. Scatter shredded nori on top.
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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Individual cups for perfectly shaped poached eggs
Wooden noodle cutting guide — even-width hand-cut udon
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking