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Ingredients

Rice : 2 go
Pork loin : 2 sheets
White green onion : One
Mitsuba : 3-4
Salad oil : Appropriate amount
egg : Three
milk : 2 tablespoons
flour : Appropriate amount
Bread crumbs : Appropriate amount
sugar : 1-1 and 1/2 teaspoon
Liquor : 1 tbsp and 1/2 tbsp
sweet sake : 1 tbsp and 1/2 tbsp
Dark soy sauce : 2 tablespoons
Water or kelp soup stock : 100cc

Time required

25minutes

Procedure

1) Preparation 01:04
Cook the rice.
Cut the green onions into thin diagonal slices, cut the mitsuba into 1.5 to 2 cm width, cut the pork loin into the fat, and tap the muscles with a fork or kitchen knife.
2) Make a warishita 02:17
Put sugar, sake, mirin, dark soy sauce, water or kelp soup stock in a bowl and stir.
3) Batter the pork and fry it 02:59
Break one egg and add milk to make an egg juice. After battering flour, egg liquid, and bread crumbs in that order, place them in a frying pan with enough oil to soak them, and adjust the heat between low and medium heat for 3 minutes on one side and 2 minutes on the other side, leaving a slight redness. Turn on the fire.
4) Stew 05:43
Leave a little oil in the frying pan where the pork is fried, put the chopped pork on it, reduce the heat to low, and when a good scent comes out, set it to medium heat and add the warishita. After boiling, put mitsuba on it, melt 2 eggs lightly in a bowl, pour half the amount of eggs into the center of the frying pan, cover for 15 seconds, then pour the remaining eggs around and cover for 15 seconds. wait.
5) Serve 07:49
Put the rice on the bowl and put the cutlet on it to complete.

Point

Do not add salt and pepper to the pork as it is stewed under a thick warishita.
Mitsuba is your choice and you don't have to.
Cut the fat of the pork or tap the muscles to make it soak in the taste and soften it.
Batter eggs are cooked with 2 tablespoons of milk per egg.
Fry the pork so that it is not overcooked, as it will be stewed later.
Pour the cutlet-binding eggs without mixing too much.
The time required does not include the time to cook rice.