Japanese style tonkatsu rice (late-night cafeteria fried pork cutlet slide egg)

Cooking Instructions

1. Take two pork chops and cut the fascia to prevent the heated pork chops from curling

   

2. Chop the pork chops horizontally and horizontally with the back of a knife

   

3. Chop it like this

   

4. Sprinkle with salt and black pepper

   

5. Drizzle with some light soy sauce

   

6. Apply evenly with your hands

   

7. Wrap in plastic wrap and marinate for at least an hour

   

8. Cut the onion into strips

   

9. Add 4 servings of dashi stock to the pot

   

10. Add an appropriate amount of mirin

    

11. Add 1 point soy sauce (light soy sauce)

    

12. Bring to a boil and set aside

    

13. Once the pork chops are marinated, sprinkle with a thin layer of flour

    

14. Be thin

    

15. Pat off the excess flour with your hands

    

16. Dip in a layer of egg wash

    

17. Breadcrumbs

    

18. Use your hands to press the breadcrumbs tightly

    

19. Heat the oil, the oil temperature under the breadcrumbs will immediately make a crackling sound and bubble

    

20. Add the pork chops

    

21. The pork chops are thin and cooked quickly, and the surface turns golden brown in about a minute before they come out of the pan

    

22. Diced

    

23. Add half of the sauce to the pan

    

24. Add the pork chops

    

25. Beat two eggs and slowly pour them into the pan

    

26. Be even

    

27. Eggs are ready to be cooked when they are half cooked

    

28. The pork chop rice is ready, so please enjoy

    

29. The pork chops are full of soup and super delicious