Pork cutlet on rice (katsudon)

4 servings

Ingredients

Quantity Ingredient
7 cups Hot cooked short-grain rice
4 eaches 6 ounce pork loin cutlets
6 tablespoons Flour
2 Eggs, beaten
1 small Onion
2½ cup Dashi
7 tablespoons Mirin
3 tablespoons Light soy sauce
(pork tenderloin or chops without bone)
2½ cup Fresh or dried bread crumbs
Oil for deep frying
3 tablespoons Dark soy sauce
4 Green onions, cut into 1 1/2 inch lengths
6 Eggs, beaten

Directions

BREADING

ONION AND EGG TOPPING

Pound cutlets with a mallet or bottle to flatten slightly. Slash fat at edges to keep the meet from curling during deep frying. Salt and pepper both sides.

Dust with flour, dip in beaten egg, and coat both sides thickly with dry or fresh bread crumbs. Let rest 2 or 3 minutes before deep frying.

Heat a generous amound of oil in a heavy bottomed pot or deep fryer to medium temperature (340 degrees F.), and deep fry cutlets one at a time, turning once until golden brown, about 6 minutes total for each cutlet. Remove, drain on absorbent paper, and cut crosswise into ½ inch slices. Keep hot.

Meanwhile, slice onions into rounds or half-moons and, in a large frying pan in a scant amount of oil, saute onion over high heat until transparent and soft. Add the dash, mirin, and soy sauces to the pan. Bring to a simmer. Add the green onion lengths.

Finally, pour the beaten egg over the simmering onions. Stir when the eggs begin to set. The egg is done while still a little runny and juicy. (Do not cook egg until hard and dry!). You want the juices to seep down into the rice in the bowl from the egg topping.

Put a single portion of hot rice, 1½ to 2 cups into a donburi-type bowl. Neatly arrange a sliced cutlet to cover half the rice. Use the fried onion-and-egg "topping" to gover part of the cutlet and the rest of the rice. Use all the liquid. Serve immediately.

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