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.
Cooking Basics
Onions - wedge cut
Peel off the onion skin, cut in half lengthwise, then insert the knife in a v-shape on both sides to remove the stem. Insert the knife from the center of the cut surface and slice into equal-size wedges. This cutting method is used for curry and stew.
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