Pork Cutlets On Rice Recipe - Katsudon

 RECIPES OF JAPAN

This unusual recipe, a Japanese adaptation of a traditional of European dish, incorporates Western ingredients with the essentials of the Japanese kitchen: rice, dashi and soy.

Ingredients :

1 - 1 1/4 kg 250 ml 4 pieces 2 pieces 4 sprigs 4 tsp 90 ml 90 ml     Pork Cutlets: 500 - 600 g 2 tbsp 1 piece 250 g - -

Hot cooked rice, Japanese fragrant version Basic dashi stock Eggs Medium-sized onions, sliced Mitsuba or parsley with long stems Sugar Thick soy sauce Mirin       Pork loin All-purpose flour (plan) Egg, lightly beaten Bread crumbs Some cooking oil Sprinkle of salt and pepper

Method : To prepare pork cutlets. Cut the pork loin into 4 steaks, making incisions along the fatty edge to prevent it from curling during frying. Season the meat lightly with salt and pepper, dust with flour on both sides, dip in beaten egg and press into bread crumbs. Deep-fry the steaks until golden brown and cooked, drain and set aside. Divide the freshly cooked rice equally among the serving bowls (recommended for 4). Put onions, dashi, soy sauce, mirin and sugar in a pan and simmer until the onion is tender. Place one-quarter of the mixture into a smaller pan, place one cooked pork cutlet on top, add one-quarter of the mitsuba or parsley and pour  the beaten egg over the top. Simmer for a moment until the egg is just cooked but still runny; they must not be over cooked so that they become firm and dry. Top one portion of the rice with this mixture. Repeat for the rest of the pork cutlets and serve with a side dish of pickles.