Pork cutlet Udon

After a long period of homebound, hubby is starting his travelling again. Well, back to me holding the fort single-handedly once more.

So tonight, I prepare a practical oil-free meal Pork Cutlet Udon in preparation of him dinning heavily during his business trip.



I don't know whether Japanese restaurant serves this but at least he likes it.

What you need
4 servings of udon noodles

4 big shiitake mushrooms (washed)
2 tsp soy sauce
a dash of pepper
4 good size pork chops
breadcrumbs
1 egg (beaten lightly) flour

Broth

5.5 cups premier dashi stock
2 tbsp miso paste
2 - 3 tbsp mirin soy sauce to taste

Method

Add all the broth ingredients and bring to boil.

While broth is boiling, add mushroom to cook for about 5 mins. Remove and set aside.

Cook the noodles as per package instructed. Set aside.

Marinate pork chop with soya sauce and pepper.

Coat meat with flour, egg and then breadcrumb.

Follow the sequence. Deep fry till golden brown.

To assemble

Reheat broth.

Pour broth over the udon and mushroom.

Cut pork cutlet and set on top of the udon.

Garnish with seaweed and serve.