Katsudon

This can also be made with turkey or chicken and is a Japanese dish. If you can't find mirin or panko, you can substitute sherry and breadcrumbs, but the flavor will be different

• Ready In: 44 mins
• Serves: 4

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.