Simmered Pork Cutlet

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

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

cutlets, pork plain white flour, pork, pork, salt, pepper, eggs, cabbage, dashi stock, soy sauce, sake, mirin, scallions

Taken from cookpad.com/us/recipes/156504-simmered-pork-cutlet (may not work)