Katsudon Pork Cutlet Over Rice
Ingredients
- 4 slices of pork tenderloin or boneless pork chops
- salt and pepper
- flour for coating the meat
- 2 eggs, beaten
- panko, for coating the meat
- vegetable oil, for frying
- 400g white rice (about 14 oz)
- 4 cooked, breaded pork cutlets (chops)
- 1 onion, peeled and sliced
- 450ml (15 fl oz) dashi
- 75ml (3 fl oz) mirin (low-alcohol rice wine)
- 60ml (2 fl oz) soy sauce
- 5 eggs
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