| Ingredients | Direction |
|---|---|
| 4 tbsp all-purpose flour 1 egg, lightly beaten 4 oz generous 2-1/2 cups bread crumbs 4 pork chops, bones removed, oil for pan-frying 1 pint scant 2-1/2 cups dashi stock 4 tbsp soy sauce 2 tbsp mirin 1 onion, sliced 4 eggs 1 lb 5 oz cooked short-grain rice |
1. Put the flour, egg, and bread crumbs separately into 3 shallow bowls large enough to fit a pork chop. Roll a rolling pin over each chop to thin it a little. 2. Dip each chop first in the flour, then in the egg, and finally in the bread crumbs to coat. Cover with a plastic wrap and let chill in refrigerator for 10 minutes, then dip again in the egg and bread crumbs. 3. Preheat a wok over high heat. Add oil to a depth of about 3/4 inch/2 cm and heat until very hot. Add the chops, one at a time, reduce the heat to medium, and cook for 4 minutes on each side, or until the pork is cooked through and the bread crumbs are golden. Remove and slice. 4. Meanwhile, put the stock, soy sauce, and mirin in a pan and bring to a simmer. Add the onion and let simmer for 5 minutes. Beat the eggs in a bowl, then pour over the onions in the stock. Cover and cook for 1 minute. 5. Divide the rice between 4 bowls. Lay the pork slices on top, then ladle some of the egg, onion, and stock over the pork and rice. |