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Place pork tenderloin on a cutting board.
Working on the diagonal and using a very sharp knife, slice the tenderloin into ¼-inch thick slices.
You’ll have about 20 slices.
Set a baking rack over a baking sheet.
Mix flour and salt on a shallow plate.
Mix eggs with 1 tablespoon water on a pie plate.
Put panko crumbs into another shallow dish or pie plate.
Using a fork, lightly dredge a pork slice on both sides with a flour mixture.
Then, dip the slice into the beaten eggs to coat, letting excess egg drain back into the bowl.
Then thoroughly dredge the slice in the panko crumbs to cover completely.
Directions
Slice caps into ¼-inch wide strips.
Put broth, mushroom slices, carrots, ginger, celery and mirin into a medium saucepan.
Simmer over low heat, about 20 minutes. (Refrigerate covered up to several days.)
Melt butter in a separate medium saucepan over medium-low heat.
Stir in flour.
Stir in onion, apple, curry powder and cayenne.
Cook and stir over medium-low heat until onion softens, about 5 minutes.
Whisk the broth mixture (with vegetables) into the flour mixture.
Cook and whisk until the mixture comes to a boil.
Then reduce heat to very low; simmer, partly covered, about 15 minutes.
Season with soy to taste.
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