Stewed Tonkatsu Pork Cutlets
Ingredients(Servings: 2)
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This ia a remake of classic tonkatsu pork cutlets.
Directions
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Cut the pork cutlet into 2 cm (3/4 in.) wide lengths.
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Cut the onions ino wedges about 5 mm (3/4 in.) wide.
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Place the soup stock, (A) and (2) in a covered pan, and cook over low heat for 2-3 minutes.
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Line up (1) in (3), and when it comes to a boil again, quickly beat the eggs and add them to the pan. Cover the pan once more, and cook as much as your desire, sprinkling mitsuba on top.
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