Katsudon

Description
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.



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.