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Simmered Pork Cutlet

Simmered Pork Cutlet

Deep fried pork cutlet is simmered with added sweet and crispy cabbage and fluffy, melt-in-your-mouth egg. If you put this on rice you can have katsu-don (pork cutlet rice bowl). It's great with drinks on its own too.

Ingredients: 1 serving

Pork shoulder for cutlets or pork tenderloin
1 slice or 150 g
Plain white flour
To coat the pork
Beaten egg
To coat the pork
Panko
To coat the pork
Salt
To taste
Pepper
To taste
Eggs
2
Cabbage
1/8
Concentrated dashi stock (kombu and bonito based)
150ml
Usukuchi soy sauce
1 tablespoon
Sake
1 teaspoon
Hon-mirin
1 teaspoon
Scallions and ichimi spice or shichimi spice
To taste

Steps

1. Cut out the sinew of the meat if using pork shoulder. If you are using filet slice into 1cm wide strips and, beat out lightly. Season with salt and pepper and coat with the flour, beaten egg and panko. Deep-fry the pork in 180°C oil until crispy. After frying cut the pork into 1 cm wide slices. Cut the cabbage into rough julienne. Break the eggs into a bowl.
2. Pour the dashi, soy sauce, sake and mirin into a pan and bring to a boil. Add the sliced cabbage and fried pork cutlet. Simmer for about 1 minute.
3. Pour in the lightly beaten egg as if drawing a circle to spread the egg evenly. When the egg is soft set transfer to a serving dish. Sprinkle the chopped scallions and ichimi or shichimi spice on top.

Story Behind this Recipe

I don't know why but my mother always made simmered deep-fried cutlet with cabbage rather than onion, which is quite unusual. It's good with onion, but why not give cabbage a try? It is really nice.