A delightful Japanese-inspired dish featuring crispy pork cutlets served over rice with a savory egg topping.
Cook the rice according to package instructions until fluffy.
Rinse the rice thoroughly before cooking to remove excess starch.
Trim the pork chops and pound them thin.
Use a meat mallet or rolling pin to evenly flatten the pork.
Season the pork with salt and pepper.
Let the seasoned pork rest for a few minutes to absorb the flavors.
Coat the pork in flour, then dip in beaten egg, and finally coat with panko breadcrumbs.
Press the breadcrumbs firmly onto the pork for a thicker coating.
Heat oil in a frying pan and fry the breaded pork until golden brown on both sides.
Maintain a consistent oil temperature for even frying.
Drain the fried pork on paper towels and slice into strips.
Use a sharp knife to avoid breaking the crispy coating.
Mix dashi stock, water, soy sauce, mirin, and sugar in a bowl.
Adjust the seasoning of the broth to your taste.
Heat a portion of the broth in a skillet and add sliced pork.
Simmer gently to infuse the pork with the broth flavors.
Pour beaten egg over the pork and cook until set.
Cover the skillet briefly to help the egg cook evenly.
Add green peas and cook for another minute.
Use fresh or frozen peas for the best texture.
Serve the pork and egg mixture over a bowl of rice.
Garnish with chopped green onions or sesame seeds for added flavor.
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