A delightful Japanese dish featuring crispy pork cutlets simmered in a savory sauce and served over steamed rice.
Combine the pork chops, kumquats, soy sauce, pepper, and onion in a bowl. Let it marinate for at least 30 minutes.
Marinating the pork enhances its flavor, so ensure it's evenly coated.
Prepare three shallow dishes with flour, beaten eggs, and panko breadcrumbs. Coat each pork chop in flour, then egg, and finally breadcrumbs.
Press the breadcrumbs firmly onto the pork for a crispier coating.
Heat oil in a frying pan over medium heat. Fry the breaded pork chops until golden brown on both sides. Drain on paper towels.
Maintain a consistent oil temperature to avoid soggy breading.
Slice the fried pork chops into strips, keeping the shape intact by not cutting through the bottom layer.
Use a sharp knife for clean cuts and better presentation.
In a wok, combine soy sauce, onion, leek, rice wine, mirin, and sugar. Simmer for 10 minutes.
Stir occasionally to ensure the sugar dissolves completely.
Increase the heat slightly and slide the pork strips into the stock. Pour beaten egg over the top and cook until the egg is just set.
Avoid overcooking the egg to retain its soft texture.
Place the pork and egg mixture over bowls of steamed rice. Garnish with chopped green onions.
Serve immediately for the best texture and flavor.
