4 very small sea shells picked up on a beach on Okinawa, Japan
The Southeast Botanical Garden on Okinawa Japan has a very popular Attraction. Fish.
½ lb pork loin cutlets cut ½ inch thin
1 ½ cups raw medium grain rice
2 cups sliced sweet onions
2 cups chicken broth
½ cup Mirin
½ cup soy sauce
2 Tbsp sugar
4 slices fresh ginger
6 eggs lightly beaten
¼ cup flour
½ tsp salt
Heavy pinch of black pepper
2 to 3 cups Panko
¼ cup vegetable oil
Start rice cooking per package directions. Simmer onion, broth, Mirin, soy sauce, sugar and ginger in a large saucepan over medium heat until onion is soft (about 15 to 20 minutes.)
Place each pork cutlet between plastic wrap and flatten with meat mallet.
Beat the eggs in a shallow bowl. On a dinner plate, mix in the flour, salt and pepper. Place the panko on a second plate. Heat the oil in a large frypan. Bread the cutlets by first dredging the cutlet in the flour, then dip the cutlet in the egg making sure to coat both sides, then coat the cutlet in panko. Fry the coated cutlets in the oiled frypan for about 3 to 5 minutes on each side, then place on paper towel to drain.
To serve, cut each cutlet into bite size pieces making sure to leave each piece in place. Pour a small amount of the egg into the frypan. Use a wide spatula to transfer the cutlet back into the pan on top of the egg and let cook until the egg is set. Place each cutlet over a serving of rice and ladle the onion and sauce over each cutlet.
*Or do it my lazy way and forget putting the cutlet over the egg in the pan. Just cut it into the bite size pieces and then straight to on top of the rice.