Ingredients32 m servings 590 cals
- Mix dashi, sugar, mirin, soy sauce, and salt together in a small bowl.
- Heat vegetable oil in a small skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in dashi mixture. Lay pork slices carefully on top of the onions. Drizzle eggs around the slices. Cover skillet and cook until eggs are set, about 2 minutes.
- Divide rice between 2 bowls. Top each with half the onions, eggs, and pork slices.
- Cook's Note:
- Substitute chicken stock for the dashi if desired.
Per Serving: 590 calories; 24 g fat; 58.1 g carbohydrates; 32 g protein; 267 mg cholesterol; 1224 mg sodium. Full nutrition
ReviewsRead all reviews 3
This was a dish I dearly loved to eat when I was stationed in Japan. My small town of Misawa in Aomori-ken had either a breaded pork cutlet or a breaded chicken breast, sliced thin so that there...
I made this with leftover chicken curlet! I sprinkled green onions right before turning off the fire. This is a childhood favorite of mine too! Yummy!