Katsu Piroshki

Preparation

1. Develop a yeast booster. To do this, pour 125 milliliters of milk into a container and heat in the microwave for 30 seconds. Add 12 grams of sugar and 12 grams of yeast. Stir well and leave to stand for 10 minutes.
2. In a bowl, pour 35 milliliters of milk, melted butter, salt and 1 egg. Beat and pour in the impeller. Continue beating until it's all integrated. Pour the flour in 3 shifts while beating. Continue until you can knead the dough with your hands.
3. Extract the dough and massage it into a ball shape. Cover with a damp cloth and leave to rest for 1 hour.
4. Cut 2 cloves of garlic and the parsley into very small pieces. Mix in a bowl with some oil and the juice of 1/2 lemon. Add the pork fillets and leave them in the fridge covered with plastic film for 3 hours so that they take on the flavor.
5. To bread the steaks, pass the steak through flour. Then by egg, and repeat. Finally, go through panko. Fry in plenty of hot oil until golden and crispy.
6. In a pan with some oil, pour 4 eggs, mirin, and soybean oil. Stir until set and add the peas. Stir for a couple of minutes.
7. Prepare white rice in a small saucepan and break the resting dough into two equal pieces.
8. In a plastic film, put some rice, on top the scrambled, then a fillet, put the scrambled again and cover with rice. Close the plastic film and create a ball with the condiments.
9. Stretch a piece of dough and place the plastic film mixture in the center. Remove the film and close the dough. There must be no gaps. Repeat with the other piece of dough.
10. Place both doughs on a baking tray with vegetable paper and paint with a mixture of beaten egg and water. Heat in the oven at 175ºC for 20 minutes.
11. It is ready to eat now.