Kâtsudon Jâpânese Pork Cutlet ând Egg Rice Bowl

Fixings 

• 2 focus cut, boneless pork hâcks, beât down to â centimeter thick 
• sâlt ând pepper 
• flour, for tidying 
• 1 egg 
• 1 glâss pânko 
• oil, for singing 
• ½ glâss dâshi stock or chicken stock 
• 2 teâspoons sugâr 
• 1 tâblespoon soy sâuce 
• 2 teâspoons Mirin 
• 2 expânsive eggs 
• 1 medium onion, meâgerly cut 
• 2 servings steâmed white rice 
• 1 scâllion, slâshed 

Guidelines 

1. Seâson the beât pork slâshes with sâlt ând pepper, ând residue with â light, notwithstânding covering of flour. In one shâllow bowl, beât the egg. Put the pânko into ânother shâllow bowl. 
2. Include thin, even lâyer of oil to â câst press contâiner or skillet over medium wârmth. The oil is prepâred when you toss â pânko breâdcrumb into the oil ând it sizzles. Plunge the pork into the egg to coât. Exchânge the pork to the pânko ând press it equitâbly into the meât to get â decent covering.
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