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Title: Katsudon
Yield: 4 Servings
Categories: One dish, Ethnic, Japanese


8 c Hot cooked short-grained
-white rice
4 Pork loin cutlets (6 oz ea)
Salt and pepper

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