Katsudon

Name: Katsudon
Ingredients: 1/2 lb pork cutlets or 1/2 lb chicken cutlet; 1 1/2 cups basmati rice; 2 onions, sliced; 2 cups chicken broth; 1/2 cup mirin; 1/2 cup soy sauce; 2 tablespoons sugar; 4 slices ginger; 6 eggs, beaten; 1/4 cup flour; 1/2 teaspoon kosher salt; 1/2 teaspoon pepper, to taste; 2 -3 cups panko breadcrumbs; 1/4 cup oil; chopped scallion (to garnish)

15 ingredients

7 steps

Ingredients

1/2 lb pork cutlets or 1/2 lb chicken cutlet
1 1/2 cups basmati rice
2 onions, sliced
2 cups chicken broth
1/2 cup mirin
1/2 cup soy sauce
2 tablespoons sugar
4 slices ginger
6 eggs, beaten
1/4 cup flour
1/2 teaspoon kosher salt
1/2 teaspoon pepper, to taste
2 -3 cups panko breadcrumbs
1/4 cup oil
chopped scallion (to garnish)

Directions

1

Prepare rice, set aside to keep warm.
2

Simmer onions, broth, mirin, soy, and seasonings in a large pan over low heat for 15 minutes.
3

Meanwhile beat the eggs in a large bowl.
4

Mix flour, salt and pepper in a plate and pour panko in another plate.
5

Dredge pork in flour, dip into eggs, dip into panko--- then dip into eggs again and back into panko. Double dipping insures a nice crust.
6

Cook in oil until browned on both sides, drain on paper towels.
7

Dip cutlets into broth, warm for 1 minute, slice and serve over rice, ladle onion broth over, sprinkle with scallions.