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)

Directions

 * 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.<BR>
 * Mix flour, salt and pepper in a plate and pour panko in another plate.<BR>
 * Dredge pork in flour, dip into eggs, dip into panko then dip into eggs again and back into panko.<BR>
 * Double dipping insures a nice crust.<BR>
 * Cook in oil until browned on both sides, drain on paper towels.<BR>
 * Dip cutlets into broth, warm for 1 minute, slice and serve over rice, ladle onion broth over, sprinkle with scallions.