2 cups Japanese rice
½ cup chicken stock
1 tsp white sugar
1 tbsp vegetable oil
1 onion, sliced
3 eggs, lightly whisked
2 tbsp finely sliced spring onion
Crumbed pork cutlets:
2 x 180g (6.3 oz) pork loin steaks
½ cup plain flour
2 cups panko breadcrumbs*
vegetable oil, for shallow frying
Cook the rice according to the packet instructions. Keep warm and just before serving, divide the rice between two serving bowls.
For the crumbed pork cutlets, place the pork loin steaks between 2 sheets of baking paper. Use a rolling pin or meat mallet to gently pound pork to 1cm thick. Season generously with salt and set aside for at least 30 minutes and up to overnight. Then pat the cutlets dry.
Spread flour onto a large plate. Whisk eggs in a shallow bowl and place breadcrumbs on another large plate. Coat each pork steak in flour, shaking off excess. Then dip pork into egg mixture, then coat in breadcrumbs.
Pour enough vegetable oil into a large frying pan to cover the base up to 1cm deep. Place pan on medium-high heat and when oil is hot, cook crumbed pork in batches for 2 minutes each side or until golden and just cooked through. Drain on kitchen paper and seasn with salt. When cool enough to handle, slice pork cutlets into 2 cm thick slices.
In a small bowl, combine the chicken stock, sugar and teriyaki sauce. In a large frying pan, heat the vegetable oil over medium-high heat. Add the onions and cook until softened and starting to brown. Pour the chicken stock mixture into the pan and simmer for 3-4 minutes or until thickened slightly. Carefully lay each sliced pork cutlet into each half of the pan. Drizzle the pork and onions with the whisked eggs. Cover with a lid and cook for about 2 minutes or until the egg is just set.
Remove the pan from heat and divide pork and egg mixture between bowls of rice. Sprinkle with spring onion and serve warm.