Ingredients
Method
1
Rinse basmati rice under cold water until the water runs clear, then cook according to package directions with the chicken broth in place of water for added flavor.
2
Pat the pork or chicken cutlets dry with paper towels, then pound them evenly to about 1/4-inch thickness using a meat mallet.
3
Set up three shallow bowls: one with flour mixed with kosher salt and pepper, one with beaten eggs, and one with panko breadcrumbs.
4
Coat each cutlet first in the flour mixture, shaking off excess, then dip in beaten egg, and finally press firmly into the panko to coat both sides evenly.
10 minutes
5
Heat oil in a large skillet over medium-high heat until shimmering, then carefully place the breaded cutlets in the oil and fry for 3-4 minutes per side until golden brown and cooked through.
8 minutes
6
Transfer the fried cutlets to a paper towel-lined plate to drain excess oil, then slice each cutlet into 1-inch strips.
7
In a small saucepan, combine mirin, soy sauce, and sugar, then add the ginger slices and bring to a simmer over medium heat for 2 minutes to infuse the flavors.
2 minutes
8
Add the sliced onions to the simmering sauce and cook until they begin to soften, about 3-4 minutes.
4 minutes
9
Arrange portions of rice in four bowls, then top each with sliced cutlet pieces arranged in a slightly overlapping pattern.
10
Pour the beaten eggs slowly over the cutlet and rice while tilting the bowl slightly, allowing the eggs to set gently from the residual heat.
2 minutes
11
Ladle the simmered sauce with onions and ginger slices over each bowl, distributing the onions evenly.
12
Garnish each bowl with chopped scallions and serve immediately while the eggs are still slightly soft and creamy.