Simple Pork Roast Cutlet Steak

• 4 Pork roast cutlet (cut the tendons with a knife)
• 1 enough to season the meat Salt and pepper
• 1 enough to cover the meat White flour
• 30 ml Soy sauce
• 30 ml Sake
• 30 ml Mirin
• 100 ml Water (80 to 90 ml for a stronger flavor)

1. Cut the tendons of the pork roast with a knife.
2. (Cut about 5 places into the fat, use the tip of the knife to punch holes in the meat, and cut the tendons.)
3. Flavor both sides of the pork roast with salt and pepper.
4. Put a suitable amount of flour in a plastic bag.
5. Put the salt and peppered meat in one at a time and shake to cover both sides with flour.
6. Put a suitable amount of oil in a frying pan and cook the meat on high heat until golden brown (short cooking times helps keep the meat from becoming too tough).
7. Wipe fat from the meat with a paper towel.
8. While the meat is cooking, combine the ingredients (medium heat) in the pan.
9. Close with a lid and let simmer (be careful not to burn).
10. If the meat is cooked through, then it's complete.

tendons, enough, enough, soy sauce, sake, mirin, water

Taken from cookpad.com/us/recipes/145458-simple-pork-roast-cutlet-steak (may not work)