• Cooked rice1 bowl
• Pork cutlet (or chicken cutlet, homemade or store-bought, as preferred)1 piece
• Onion1/4
• Egg2
• ★Water50 ml (3 tbsp plus)
• ★Soy sauce1 tbsp
• ★Mirin1 tbsp
• ★Sake1 tbsp
• ★Sugar1.5 tsp
• ★Dashi stock powder1 tsp

1. 1

   Remove the eggs from the refrigerator 1-2 hours before cooking and let them come to room temperature.

2. 2

   Slice the onion thinly—slicing thin is key to cooking it quickly.

3. 3

   Crack the eggs into a bowl and gently mix, cutting through the whites without completely blending them with the yolks.

4. 4

   Place the onion and all the ★ seasonings in a frying pan, turn on the heat, and bring to a boil.

5. 5

   Simmer over medium-high heat for 2-3 minutes and check the sauce balance. If the sauce is too strong, add 1 tbsp of water to adjust.

6. 6

   While the sauce is simmering, place hot rice in the bowl.

7. 7

   Cut the cold pork cutlet into your desired size and warm it in a toaster oven until the coating becomes crispy. Adjust the heating time to match when you'll add the cutlet to the sauce.

8. 8

   Place the cutlet on top of the rice, then pour 2/3 of the beaten egg around it from the sides.

9. 9

   Increase the heat and while tilting the pan, when the egg begins to set halfway, pour the remaining egg.

10. 10

    Finally, tilt the pan while cooking the egg until just set but still creamy, then slide everything onto the rice and serve.

Using a small non-stick or textured frying pan will make the cooking process smoother. Also, adding the egg in two batches rather than all at once creates that perfectly creamy texture.

• Calories580 kcal
• Protein32 g
• Fat18 g
• Carbs68 g
• Sodium1.8 g