Katsudon

Description

File:Katsudon.gif

Katsudon

Ingredients

• 1/2 lb Pork cutlets or Chicken cutlets
• 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
• 1/4 cup oil
• chopped scallions (to garnish)

Procedures

• Prepare rice, set aside to keep warm.
• Simmer onions, broth, mirin, soy, and seasonings in a large pan over low heat for 15 minutes.
• Meanwhile beat the eggs in a large bowl.
• Mix flour, salt and pepper in a plate and pour panko in another plate.
• 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.
• Cook in oil until browned on both sides, drain on paper towels.
• Dip cutlets into broth, warm for 1 minute, slice and serve over rice, ladle Onion broth over, sprinkle with scallions.