1. Tenderize the pork with a meat pounder and season with salt and pepper. 2 Beat an egg and pour into a flat dish. Pat the pork fillets dry. Dredge in flour, then in the beaten egg mixture, and finally in panko, pressing the fillets gently to make the coating stick.
3.
Heat vegetable oil in a skillet and fry the fillets for about 5 to 6 minutes, turning over once.
4. Thinly slice the onions.
5. Combine the broth ingredients. Simmer 1/4 each of the broth and onion slices together in a small skillet until the onion is tender.
6. Cut a pork cutlet into bite-size pieces and add to a small skillet. Pour in a beaten egg; when it is half set, sprinkle on a fourth of the peas.
7. Put 1/4 of the hot rice into an individual serving bowl and top with the pork cutlet mixture from the skillet. Repeat this process for the remaining 3 portions.
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6 cups cooked Nishiki Rice
4 pork loin fillets (about 1 lb.)
Salt and pepper
5 eggs
Flour
1-1/2 cups JFC Brand Panko (Japanese style bread crumbs)
1/2 cup vegetable oil
1 onion
Broth
1-1/2 cups niban-dashi, or JFC Dashi-no-Moto (soup base)
4 tablespoons Kikkoman Soy Sauce
5 tablespoons Kikkoman Mirin
2 tablespoons Ozeki Cooking Sake
Frozen or canned green peas
1. Tenderize the pork with a meat pounder and season with salt and pepper.
2 Beat an egg and pour into a flat dish. Pat the pork fillets dry. Dredge in flour, then in the beaten egg mixture, and finally in panko, pressing the fillets gently to make the coating stick.
3.
Heat vegetable oil in a skillet and fry the fillets for about 5 to 6 minutes, turning over once.
4. Thinly slice the onions.
5. Combine the broth ingredients. Simmer 1/4 each of the broth and onion slices together in a small skillet until the onion is tender.
6. Cut a pork cutlet into bite-size pieces and add to a small skillet. Pour in a beaten egg; when it is half set, sprinkle on a fourth of the peas.
7. Put 1/4 of the hot rice into an individual serving bowl and top with the pork cutlet mixture from the skillet. Repeat this process for the remaining 3 portions.
And ARCHIE!