Simmered Pork Cutlet

Name: Simmered Pork Cutlet
Yield: 1 serving
Cuisine: American
Ingredients: 1 slice or 150 grams Pork shoulder for cutlets or pork tenderloin; 1 to coat the pork Plain white flour; 1 to coat the pork Beaten egg; 1 to coat the pork Panko; 1 Salt; 1 Pepper; 2 Eggs; 1/8 Cabbage; 150 ml Concentrated dashi stock (kombu and bonito based); 1 tbsp Usukuchi soy sauce; 1 tsp Sake; 1 tsp Hon-mirin; 1 Scallions and ichimi spice or shichimi spice

cookpad.japan @cookpad_jp

I don't know why but my mother always made simmered deep-fried cutlet with cabbage rather than onion, which is quite unusual. It's good with onion, but why not give cabbage a try? It is really nice.

You can use pork loin too. I like the egg soft-set and fluffy. Don't cook the egg for too long. Recipe by Bananazakuro

I don't know why but my mother always made simmered deep-fried cutlet with cabbage rather than onion, which is quite unusual. It's good with onion, but why not give cabbage a try? It is really nice.

You can use pork loin too. I like the egg soft-set and fluffy. Don't cook the egg for too long. Recipe by Bananazakuro

cookpad.japan @cookpad_jp

I don't know why but my mother always made simmered deep-fried cutlet with cabbage rather than onion, which is quite unusual. It's good with onion, but why not give cabbage a try? It is really nice.

You can use pork loin too. I like the egg soft-set and fluffy. Don't cook the egg for too long. Recipe by Bananazakuro

I don't know why but my mother always made simmered deep-fried cutlet with cabbage rather than onion, which is quite unusual. It's good with onion, but why not give cabbage a try? It is really nice.

You can use pork loin too. I like the egg soft-set and fluffy. Don't cook the egg for too long. Recipe by Bananazakuro

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Ingredients

1 serving

1 sliceor 150 grams Pork shoulder for cutlets or pork tenderloin
1to coat the pork Plain white flour
1to coat the pork Beaten egg
1to coat the pork Panko
1Salt
1Pepper
2Eggs
1/8Cabbage
150 mlConcentrated dashi stock (kombu and bonito based)
1 tbspUsukuchi soy sauce
1 tspSake
1 tspHon-mirin
1Scallions and ichimi spice or shichimi spice

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Steps

1

Cut out the sinew of the meat if using pork shoulder. If you are using filet slice into 1cm wide strips and, beat out lightly. Season with salt and pepper and coat with the flour, beaten egg and panko. Deep-fry the pork in 180°C oil until crispy. After frying cut the pork into 1 cm wide slices. Cut the cabbage into rough julienne. Break the eggs into a bowl.
2

Pour the dashi, soy sauce, sake and mirin into a pan and bring to a boil. Add the sliced cabbage and fried pork cutlet. Simmer for about 1 minute.
3

Pour in the lightly beaten egg as if drawing a circle to spread the egg evenly. When the egg is soft set transfer to a serving dish. Sprinkle the chopped scallions and ichimi or shichimi spice on top.