I wanted to make this when my son was home over the weekend, but we just didn't have enough time. So I'll be mean and send this blog instead! hahahaha
4 Tbsp. all-purpose flour
1 egg, lightly beaten
generous 2 1/4 cups Tonkatsu (panko) bread crumbs
4 pork chops, bones removed
oil for pan frying
scant 2 1/2 cups dashi stock
4 Tbsp. shoyu (Japanese soy sauce)
2 Tbsp. mirin
1 onion, sliced
1 lb 5 oz. cooked Japanese short-grained rice
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.
Dip each chop first in the flour, then in the egg, and finally in the bread crumbs to coat. Cover with plastic wrap and let chill in the refrigerator for 10 minutes, then dip again in the egg and bread crumbs.
Preheat a wok over high heat. Add oil to the depth of about 3/4 inch 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 crumbs are golden. Remove and slice.
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.
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. Serve immediately.
I did do a few miner changes. We don't buy alcohol of any kind, so I didn't put the mirin in it. I didn't use that much oil to cook it. I also served a stir fried veggie dish that contained cabbage, red chard, onions, garlic, Hormel real bacon bits and pepper. I stir fry it in butter Pam. All of this food tasted so good together. I couldn't even eat all of it, which is good!