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katsudon
There are several different kinds of donburi (meals-in-a-bowl) in Japan's culinary culture. This is perhaps one of the best known (and my personal favorite) -- a pork cutlet served on rice, topped with an onion omelet. This recipe requires a bit of preparation and execution, but the result is well worth the effort.
Makes 2 servings
2 Breaded pork cutlets (see Tonkatsu recipe)
2 Cups Hot white rice
1/2 Cup Dashi
1/4 Cup Mirin
3 Tbs Soy sauce
1/2 Small onion
3 Eggs
Prepare the pork cutlets
per recipe. Set aside and
keep warm. Cook the rice as
per recipe. Set aside,
covered to keep warm.
Peel and slice the onion into
narrow strips. In a medium-size skillet, combine the
dashi, mirin and soy sauce and
bring to a boil. Add the
onion strips; simmer until soft.
In a small bowl, lightly whisk
the eggs. Then slowly pour
the egg over the onion in the
skillet. Stir once when egg
is nearly set. Remove from heat.
Slice each pork cutlet into 1-inch wide strips. Fill rice
bowls each with 1 Cup hot
rice; neatly lay a sliced pork
cutlet atop the rice.
Ladle half the egg mixture
over each cutlet. The mixture
does not need to completely
the cutlets. Serve immediately.
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