Ham Cutlet and Egg Rice Bowl

Steps

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1. 1
   Beat 1 egg in a bowl. Divide the egg in half; to one portion add 80ml water and cake flour, then mix to make the batter. Reserve the other half for later.
   ▶ ≈1:52
2. 2
   Stack two ham slices together. Dust both sides lightly with cake flour to help the batter adhere.
   ▶ ≈2:19
3. 3
   Dip the stacked ham into the batter on both sides, then place on breadcrumbs and coat evenly by rolling.
   ▶ ≈2:51
4. 4
   Heat about 5mm depth of oil in a skillet over medium heat for approximately 1.5 minutes until chopsticks produce fine bubbles. Carefully place the breaded ham into the oil and leave it undisturbed until the coating sets, then flip to brown the other side. Fry for about 2 minutes total until golden brown on both sides.
   ▶ ≈3:38
5. 5
   Drain the fried ham cutlet well and let it rest on paper towels for about 3 minutes.
   ▶ ≈5:21
6. 6
   Mix the reserved half egg with 1 new egg. Stir gently with chopsticks—it does not need to be completely combined.
   ▶ ≈5:35
7. 7
   Cut the drained ham cutlet into 4 equal pieces.
   ▶ ≈5:53
8. 8
   Pour 80ml water, soy sauce, sake, mirin, sugar, and dashi powder into an 18–20cm skillet. Bring to a boil over medium heat.
   ▶ ≈6:06
9. 9
   Once boiling, add the ham cutlet pieces and simmer for about 1 minute.
   ▶ ≈6:47
10. 10
    Pour in half the egg mixture around the edge of the pan. Once it begins to set, pour in the remaining egg. Stir gently to create fluffy, half-cooked curds.
    ▶ ≈7:01
11. 11
    Turn off the heat, cover the pan, and let it rest for 30 seconds to 1 minute, allowing residual heat to finish cooking the egg. Adjust the doneness to your preference.
    ▶ ≈7:38
12. 12
    Serve the rice in a bowl and pour the ham cutlet and egg sauce over the top.
    ▶ ≈8:03