Recipe - Katsudon

8 cup Hot cooked shortgrained
white rice
4 Pork loin cutlets (6 ounce ea)
Salt and pepper

BREADING
6 tablespoon Flour
2 Eggs; beaten
2 One half cup Breadcrumbs
Oil for deep frying

ONION AND EGG TOPPING
1 small Onion
2 One half cup Dashi
7 tablespoon Mirin
3 tablespoon Light soy sauce
3 tablespoon Dark soy sauce
4 Green onions; cut into 1 1/2
inch lengths
6 Eggs; beaten

Pound the cutlets with a mallet to flatten slightly. Slash fat at edge of
cutlets to keep the meat from curling during deep frying. Salt and pepper
both sides. Dust with flour , dip in beaten egg, and coat both sides
thickly with day or fresh breadcrumbs, Let rest 23 minutes before deep
frying. Heat a generous amount of oil in a heavy bottomed pot or
deepfryewr to medium temperature(340 degrees), and deepfry cutlets on at
a time, turning once, till golden brown, about 6 minutes each. Remove,
drain on absorbent paper, and cut crosswise into One half inch slices. Keep hot.
Meanwhile slice onion into rounds or halfmoons and in a large frying pan
in a scant amount of oil, saute onion over high heat till transparent and
soft. Add dashi, miring and soy sauces to the pan. Bring to a simmer. Add
the green onions. Finally pour the beaten egg over the simmering onions.
Stir when the egg begins to set. the egg is done while stilla little runny
and juicy. (Do not cook egg until hard and dry) You want the juices to seep
sown in to the rice in the bowl from the egg topping.

To assemble and serve: Put a single portion of hot rice (1 1/22 cups)
into a donburitype bowl. Neatly arrange a slicwed cutlet to cover half
the rice. Use fried onion and egg topping to cover part of the cutlet and
the rest of the rice. Use all the liquid. Serve immediately.

Source: Japanesse Cooking: A Simple Art by Shizuo Tsuji (Kodansha) p 445
formatted by Lisa Crawford, Easter 1996

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