Recipe - Katsu Donburi (Pork-Topped Rice)

3 cup Rice
Water
6 Centercut pork loin chops
(1/2in. thick)
Salt, pepper
2 Egg yolks; beaten
Three fourths cup Fine dry bread crumbs
1 cup Oil
2 tablespoon Butter or margarine
One half pound Mushrooms; chopped
1 lg Onion; chopped
One half cup Soy sauce
1 One half cup Chicken broth
6 Eggs

Rise and drain rice. Bring rice and 1 Three fourths cups water to boil. Reduce heat
and simmer 15 minutes. Remove from heat and let stand 7 minutes.

Meanwhile, season chops to taste with salt and pepper. Dip chops in egg
yolks mixed with 2 tablespoons water, then in bread crumbs. Heat oil in
large skillet, add chops, fry 4 to 5 minutes on each side. Cut meat from
chops in strips and set aside. Melt butter in skillet. Add mushrooms and
onion and saute until tender. Add meat and blend in soy sauce and broth.
Bring to boil. Beat eggs and add to mixture. Cook until eggs are firm.
Place meat and egg mixture over rice.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini