Look for mirin in the Asian foods aisle or substitute 2 tablespoons sherry mixed with 1/2 tablespoon sugar.
Makes: 4 servings
Prep: 20 mins
Cook: 10 mins
- 1/4 cup plus 1 tablespoon mirin (Japanese sweet rice wine)
- 1/2 cup thinly sliced red onion
- 2 large eggs
- 3 teaspoons soy sauce
- 1/2 cup flour
- 1 1/4 cups panko (Japanese bread crumbs)
- 4 1/2-inch-thick slices boneless pork loin (6 ounces each), patted dry
- 3/4 cup vegetable oil
- 1/4 cup ketchup
- Cooked white rice, for serving
- In a small bowl, pour 1/4 cup mirin over the onion and let marinate. In a shallow bowl, lightly beat the eggs with 1 teaspoon soy sauce. Place the flour in another shallow bowl; place the panko in another separate bowl.
- Coat the pork with the flour, shaking off any excess. Dip the pork slices in the egg mixture, letting the excess drip off, then coat with the panko.
- In a large skillet, heat the oil over medium-high heat until rippling. Add the pork and fry, turning once, until golden and crisp, about 5 minutes on each side. Transfer to paper towels to drain.
- In a small bowl, stir together the ketchup, remaining 1 tablespoon mirin and 2 teaspoons soy sauce. Add 1 teaspoon water to thin if desired.
- Slice the pork. Divide the rice among 4 bowls and top with the pork, sauce and pickled onion.
- Meditrina NV (Oregon)
- Serve with steamed broccoli.