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Oyako Donburi--Japanese Pork Cutlets with Onion Sauce Recipe

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This recipe for Oyako Donburi--Japanese Pork Cutlets with Onion Sauce, by , is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jo Snell


lb boneless pork loin cutlets, thin
1.5 c medium grain rice

2 c yellow onion, sliced
2 c low sodium chicken broth
c mirin
c low sodium soy sauce
2 T sugar
4 slices fresh ginger

Bread cutlets in:
6 eggs, lightly beaten
c all purpose flour
tsp kosher salt
heavy pinch black pepper
2-3 c panko crumbs

Fry in:
c vegetable oil
Serve cutlets w/prepared rice.

Simmer onion, broth, mirin, soy sauce, sugar, and ginger in large saute pan over med-low heat until onion is soft, 15 minutes.

Before breading cutlets, beat eggs in shallow dish, like a pie plate. Mix flour, salt, and pepper in second dish. Place panko in 3rd dish.

Bread cutlets by first dredging both sides in flour mixture, then dipping into egg, and following with panko. Transfer to a rack or plate until ready to fry. Heat oil over medium high heat in second saute pan.

Fry cutlets in batches, browning on both sides until cooked through, 6-8 minutes total. Transfer cutlets to cooking rack set over paper towels to drain.

To serve, slice cutlets and place rice in bowls. Arrange some cutlet slices on the rice and ladle with broth.




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