Pork Cutlet On Rice
|Pork tenderloin slices||16 Ounce (4 Slices, 4 Ounce / 115 Gram Each)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Short grain rice||2 1⁄2 Cup (40 tbs)|
|Eggs||4 (1 Egg Per Serving)|
|Nori seaweed sheet||1⁄2 , toasted|
|Flour||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
|Dry bread crumbs||1 Cup (16 tbs)|
|Secondary bonito stock||1 1⁄4 Cup (20 tbs)|
|Soy sauce||2 Tablespoon|
|Secondary bonito stock||5 Tablespoon|
|Soy sauce||1⁄2 Tablespoon|
1. Prepare plain rice
2. Remove stem and strings from snow peas and blanch peas. Slice lengthwise into thin strips. Cut onions in half and slice thinly.
3. Pound pork with tenderizing mallet. Coat with flour, dip into beaten egg, then coat well with bread crumbs. Deep-fry at medium temperature (340°F/170°C) until golden on both sides. Drain on absorbent paper. Cut crosswise into 1/2-inch (1 1/2-cm) wide slices, keeping slices of each cutlet neatly together.
4. Combine SAUCE ingredients and 1/2 sliced onion per serving. Bring to a boil over medium heat and add 1 or 2 cutlets, keeping slices together. (To cook 2 cutlets at once, use a large saucepan in order to allow egg to spread.) Cook until pork is heated through (about 1 minute). Beat eggs (1 egg per serving), frothing as little as possible. Pour egg over and around cutlet in a slow, circular motion (covering as much surface area as possible), sprinkle with snow peas, and continue cooking for 30 seconds until egg is barely set. (Since hot rice will cook egg even more, leave the egg slightly runny.) Do not stir. Let egg spread by itself.
5. Divide hot cooked rice among 4 large, deep bowls (about 1 1/2 cups cooked rice per serving). Carefully lift out 1 pork cutlet, keeping slices neatly together, and place on top of rice. Add egg and vegetable to each bowl, cook remaining cutlets in same manner, then distribute remaining sauce. If nori seaweed has not been pretoasted, toast by lightly passing shiny side over an open flame several times. Cut with a scissors into shreds or wrap in a dry cloth and crumble by hand. Sprinkle over pork. Serve immediately.