Katsudon
8 cups rice
4 pork Loins cutlets (6oz each)
salt and pepper to taste
Breading
6 tablespoons of Flour
2 eggs beaten
2 1/2 cups Crumbs
oil for deepfrying.
Onions and Eggs Topping
1 small onion
2 1/2 cups of Dashi
7 tablespoons of Mirin
3 tablespoons of Light soy sauce
3 tablespoons of 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 bread crumbs, let rest 2 to 3 minutes before deep frying. Heat a generous amount of oil into a heavy bottomed pot or deep fryer to medium temp ( 340 degrees) and deep fry cutlets one at a time, turning once, till golden brown, about 6 minutes each. Remove, drain on absorbant paper, and cut into reounds or half moons in a large frying pan in a scant amount of oil, saute onions over high heat until transparent and soft. Add Dashi, mirin, and soy sauce to the pan. Bring to simmer and add green onions. Finally pour the beaten eggs over the simming onions. Stir when the eggs begin to set. The eggs are done while still a little runny and juicy. You wan't the Juices to seep down into the rice in the bowl from the egg toppings.
To assemble put the Single Potion of hot rice 1 1/2 to 2 cups into a Donburi type bowl.
(submitted by Ichi Niwasaki)
