Katsudon

Title:
Katsudon

Yield:
4 Servings

Categories:
One
dish,
Ethnic,
Japanese




Ingredients:





     8 c  Hot cooked short-grained


          -white rice


     4    Pork loin cutlets (6 oz ea)


          Salt and pepper





----------------------------------BREADING----------------------------------


     6 tb Flour


     2    Eggs; beaten


 2 1/2 c  Breadcrumbs


          Oil for deep frying



---------------------------ONION
AND EGG TOPPING---------------------------


     1 sm Onion


 2 1/2 c  Dashi


     7 tb Mirin


     3 tb Light soy sauce


     3 tb 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 2-3 minutes before deep


 frying. Heat a generous amount of oil in a heavy bottomed pot or


 deep-fryewr to medium temperature(340 degrees), and deep-fry cutlets on at


 a time, turning once, till golden brown, about 6 minutes each. Remove,


 drain on absorbent paper, and cut crosswise into 1/2 inch slices. Keep hot.


 Meanwhile slice onion into rounds or half-moons 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 1/2-2 cups)


 into a donburi-type 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