Katsu-don (pork cutlet-rice bowl)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | cups | Hot cooked short-grained rice |
| 4 | 6 oz. loin cutlets (pork | |
| 6 | tablespoons | Flour |
| 2 | Eggs, beaten | |
| 1 | small | Onion |
| 2½ | cup | Dashi |
| 7 | tablespoons | Mirin |
| 3 | tablespoons | Light soy sauce 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
FOR BREADING
ONION AND EGG TOPPING
1. Pound the pork cutlets with a mallet. Slit the edges to prevent curling during cooking. Sprinkle both sides of the cutlets with salt and pepper. Beat the egg and dilute with 1 tablespoon of water.
Dredge the meat in flour and dip in beaten egg then in bread crumbs, pressing to make sure the coating adheres well. Heat oil for frying.
Fry the cutlets until they are golden brown.
2. Combine stock, soy sauce, and mirin and bring to a boil.
3. Lightly beat the egg.
4. Cut cooked cutlets into crosswise strips and put in the pan with the stock mixture. Pour the beaten egg over and around cutlets and sprinkle trefoil or scallion on top. Cover and cook until the egg is set.
5. Put the rice in deep serving bowl and top with the cutlet and egg.