Recipe for Pork Cutlet On Rice (Katsudon)


7 cup hot cooked short-grain rice
4 each 6 ounce pork loin cutlets
1 (pork tenderloin or chops without b; one)

6 tablespoon flour
2 eggs, beaten
2 1/2 cup fresh or dried bread crumbs
1 oil for deep frying

1 small onion
2 1/2 cup dashi
7 tablespoon mirin
3 tablespoon light soy sauce
3 tablespoon dark soy sauce
4 green onions, cut into 1 1/2 inch l; engths
6 eggs, beaten


Pound cutlets with a mallet or bottle to flatten slightly. Slash fat at edges to keep the meet from curling during deep frying. Salt and pepper both sides.

Dust with flour, dip in beaten egg, and coat both sides thickly with dry or fresh bread crumbs. Let rest 2 or 3 minutes before deep frying.

Heat a generous amound of oil in a heavy bottomed pot or deep fryer to medium temperature (340 degrees F.), and deep fry cutlets one at a time, turning once until golden brown, about 6 minutes total for each cutlet. Remove, drain on absorbent paper, and cut crosswise into 1/2 inch slices. Keep hot.

Meanwhile, slice onions into rounds or half-moons and, in a large frying pan in a scant amount of oil, saute onion over high heat until transparent and soft. Add the dash, mirin, and soy sauces to the pan. Bring to a simmer. Add the green onion lengths.

Finally, pour the beaten egg over the simmering onions. Stir when the eggs begin to set. The egg is done while still a little runny and juicy. (Do not cook egg until hard and dry!). You want the juices to seep down into the rice in the bowl from the egg topping.

Put a single portion of hot rice, 1 1/2 to 2 cups into a donburi-type bowl. Neatly arrange a sliced cutlet to cover half the rice. Use the fried onion-and-egg "topping" to gover part of the cutlet and the rest of the rice. Use all the liquid. Serve immediately.

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