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Title: Katsudon
Categories: One dish, Ethnic, Japanese
Yield: 4 servings
8 c Hot cooked short-grained
-white rice
4 Pork loin cutlets (6 oz ea)
Salt and pepper
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6 tb Flour
2 Eggs; beaten
2 1/2 c Breadcrumbs
Oil for deep frying
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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
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