Japanese Pork Chop over Rice (Katsudon)
- 6 pork chops, choose thin type of pork chops
- few green onions, sliced green portion only
- 4 eggs, lightly beaten
- cooked rice
- 1 cup flour
- 2 eggs, lightly beaten
- 2 cups bread crumbs
- 1 cup dashi
- 5 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp sugar
- Tenderize pork chops by pounding with meat mallet. Towel dry the pork chops, and marinate with little salt and pepper. Set aside for 15 minutes.
- Prepare 3 plates. Place flour, egg, and breadcrumbs in every plate, in this order.
- Take a piece of pork chop, and pat it in the plate of flour. Gently shake off the excess flour.
- Dip the floured pork chop in the plate of beaten egg mixture.
- Transfer the pork chop and press gently into the breadcrumbs.
- Repeat the same procedure with the remaining pork chops.
- Heat frying oil in pan till hot. Deep fry pork chops till golden brown on both sides.
- Remove and cut into pieces, and place over each rice-filled bowl.
- Bring sauce ingredients to boil. Add green onion and beaten eggs. When eggs are almost set (DO NOT OVERCOOKED), pour over the pork and rice.
- Serve HOT and enjoy!