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1
I used a 15 cm pork cutlet that I bought at the supermarket.
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2
It was too big, so I didn't use it all.
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3
Put the water, mentsuyu, pork cutlet and onion in a sauce pan and heated on medium.
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4
If you don't like the onions crispy, microwave it first.
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5
After the sauce is bubbling, add half of the beaten egg.
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6
Pour the beaten egg in the centre because it takes more time to cook through.
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7
Cover with a lid and cook everything through.
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8
When 3 egg is set, pour the rest of the beaten egg around the edge.
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9
Cover with a lid and continue to cook shortly.
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10
When the egg is set to your liking, it's done.
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11
If serving over rice, transfer the cooked meat on a bed of warm cooked rice.
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12
If packing in your bento, cook for a little longer.
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13
If packing in your bento, mix the egg and sauce along the edge with your chopsticks to let the egg absorb the sauce.
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14
Cover with a lid and turn down the heat to low.
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15
Continue to cook until the sauce is mostly completely absorbed.
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16
Simmer the pork cutlet for longer, and as a result, the rice beneath won't become soggy.
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17
Using leftover karaage chicken, I made a kara-age rice bowl.
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18
I did the same with frozen minced meat cutlets.
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19
'Ginger Pork Don & Sweet and Savoury Pork Don'.
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20
'Simple Ketchup Rice'
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21
'Miso Egg Soboro' for your bento or as an onigiri filling..
