Katsudon

For a different meal idea, serve pork cutlets (steps 1, 2, and 3) with Japanese hot mustard, tonkatsu sauce, or a slice of lemon with thinly sliced cabbage and hot rice on the side.

Yield:

4

Ingredients

1. 5 cups rice, cooked
2. 4 450 g. pork loin fillets
3. salt and pepper to taste
4. 5 eggs
5. 1/4 cup flour
6. 1 1/4 cups bread crumbs
7. 100 ml. vegetable oil
8. 1 white onion
9. 20 g. frozen green peas
10. .
11. For the broth:
12. ============
13. 1 1/4 cup niban-dashi
14. 4 Tbsp. soy sauce
15. 5 Tbsp Mirin
16. 2 Tbsp sake

Directions

1. Make several cuts in the sinewy parts of the pork fillets between the fat and meat. Tenderize with a meat pounder and season with salt and pepper.
2. Beat an egg and pour into a flat dish. Pat the fillets dry. Coat first in flour, then in the beaten egg, and finally in the bread crumbs, pressing the fillets gently to make the coating stick.
3. Heat the vegetable oil in a skillet and fry the fillets for about 5 to 6 minutes, turning over once.
4. Thinly slice the onions.
5. Combine the broth ingredients. Simmer 1/4 each of the broth and onion slices together in a small skillet until the onion is tender.
6. Cut a pork cutlet into bite-size pieces and add to the skillet. Pour in a beaten egg; when it is half set, sprinkle on a fourth of the peas.
7. Put 1/4 of the hot rice into each serving bowl and top with the pork cutlet mixture from the skillet.

Notes