Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

7 c Hot cooked short-grained -tenderloin or chops without
-rice -bone)
4 6 oz. loin cutlets (pork

------------------------FOR BREADING-----------------------------
6 tb Flour 2 1/2 c Fresh or dried bread crumbs
2 Eggs, beaten Oil for deep frying

-------------------ONION AND EGG TOPPING------------------------
1 sm Onion 3 tb Dark soy sauce
2 1/2 c Dashi 4 Green onions, cut into
7 tb Mirin -1 1/2 inch lengths
3 tb Light soy sauce 6 Eggs, beaten

1. Pound the pork cutlets with a mallet. Slit the edges to prevent
curling during cooking. Sprinkle both sides of the cutlets with salt
and pepper. Beat the egg and dilute with 1 tablespoon of water.
Dredge the meat in flour and dip in beaten egg then in bread crumbs,
pressing to make sure the coating adheres well. Heat oil for frying.
Fry the cutlets until they are golden brown.

2. Combine stock, soy sauce, and mirin and bring to a boil.

3. Lightly beat the egg.

4. Cut cooked cutlets into crosswise strips and put in the pan with
the stock mixture. Pour the beaten egg over and around cutlets and
sprinkle trefoil or scallion on top. Cover and cook until the egg is
set.

5. Put the rice in deep serving bowl and top with the cutlet and egg.

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