Vermicular | Pork Cutlet on Rice

Name: Vermicular | Pork Cutlet on Rice
Ingredients: ⅓ lb pork loin or pork tenderloin, trimmed and cut ½” thick; Kosher salt and freshly ground black pepper; Cake flour (or all-purpose flour); 1 large egg, beaten; Panko breadcrumbs; 1 cup vegetable oil; ⅙ onion, thinly slicedMitsuba (Japanese parsley), cut into 1” pieces1 egg, lightly beaten½ cup (200 g) cooked white rice; Dashi Mixture¼ cup dashi stock2 tablespoons mirin1 tablespoon soy sauce; EquipmentLid

www.vermicular.us

⅓ lb pork loin or pork tenderloin, trimmed and cut ½” thick Kosher salt and freshly ground black pepper Cake flour (or all-purpose flour) 1 large egg,…

Keywords

Vermicular
Musui
Kamado
Oven Pot
Vermicular Frying Pan
Oven-Safe Skillet
Japanese cookware
Japanese cast iron
Premium cast iron
Enameled cast iron
Lightweight cast iron
Japanese rice cooker
Japanese recipes

View Original

Share this recipe:

Ingredients

⅓ lb pork loin or pork tenderloin, trimmed and cut ½” thick
Kosher salt and freshly ground black pepper
Cake flour (or all-purpose flour)
1 large egg, beaten
Panko breadcrumbs
1 cup vegetable oil
⅙ onion, thinly slicedMitsuba (Japanese parsley), cut into 1” pieces1 egg, lightly beaten½ cup (200 g) cooked white rice
Dashi Mixture¼ cup dashi stock2 tablespoons mirin1 tablespoon soy sauce
EquipmentLid