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pork cutlets with egg
- Serves: 1
- Calories: 641 kcal
- Total Time: 40 m
- Prep: 35 m
- Cook: 5 m
- Japanese: Nikatsu
- metric
- u.s.
ingredients:
- 1 deep-fried breaded pork cutlets (tonkatsu)
- 1 egg
- 1/4 onion
- 60 ml bonito soup stock
- 1 tablespoon soy sauce
- 1 tablespoon sweet sake for seasoning (mirin)
- 2 teaspoons sugar
- 3 to 5 sprigs mitsuba (optional)
step 1:
Cut the deep-fried breaded pork cutlet into bite-size rectangular pieces. Beat the egg.
step 2:
Peel the onion and slice very thinly.
step 3:
Boil the bonito soup stock, sugar, sweet sake for seasoning, soy sauce and onion for 3 minutes on medium heat.
step 4:
Add the deep-fried breaded pork cutlet pieces and boil about 1 minute.
step 5:
Add the beaten egg. Cook until the egg is your favorite consistency. If you like, wash the mitsuba and cut into 5 cm. long pieces. sprinkle the mitsuba over it.
comment:
This is a unique Japanese dish of tonkatsu and sweetened soy sauce with an egg. When this dish is served over a bowl of steamed rice, it is known as Katsudon. Some people prefer this dish served by itself with steamed rice on the side.
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