Serves 4
Here crispy pork cutlets get dipped in a creamy yet light sauce made with thickened dashi (a Japanese vegetarian sea broth) and beaten eggs. Serve with cooked short-grain rice and Japanese Shredded Cabbage (page 237).


  • 4 6-ounce pieces boneless pork loin
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 1/2 cups panko breadcrumbs
  • 1 tablespoon vegetable oil, plus more for frying
  • 1 small yellow onion, halved and thinly sliced
  • 2 cups dashi
  • 1/3 cup mirin
  • 1/3 cup soy sauce
  • 5 scallions, sliced into 1-inch pieces
  • 4 large eggs, lightly beaten
  • Garnishes: lemon wedges and toasted sesame seeds


  1. Pound pork slices to 1/2-inch thickness and season both sides with salt and pepper.
  2. Place flour, eggs, and panko flakes in three separate pie plates or wide, shallow bowls. Dredge pork slices in flour, then eggs, then panko flakes, and transfer to a rimmed baking sheet lined with a cooling rack. Let stand at least 10 minutes.
  3. Heat 1 1/2 inches oil in a deep, heavy-bottomed pot to 360 degrees.
  4. While oil heats make sauce: In a large saucepan, heat oil over medium-high heat. When oil shimmers, add onion and saute until translucent, 3 minutes. Add dashi, mirin, soy sauce, and scallions and bring to a boil. Remove from heat and stir in eggs.
  5. Fry pork in two batches, turning a few times, until golden brown, 3-4 minutes per batch. Transfer to a paper towel-lined plate to drain.
  6. Slice pork into 1-inch pieces and serve with Japanese cabbage, a bowl of cooked short-grain rice and sauce, and garnishes.
Need help with the ingredients? Check our pantry list: