MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Katsudon
  Categories: One dish, Ethnic, Japanese
       Yield: 4 servings
  
       8 c  Hot cooked short-grained
            -white rice
       4    Pork loin cutlets (6 oz ea)
            Salt and pepper
 
 MMMMM--------------------------BREADING-------------------------------
       6 tb Flour
       2    Eggs; beaten
   2 1/2 c  Breadcrumbs
            Oil for deep frying
 
 MMMMM-------------------ONION AND EGG TOPPING------------------------
       1 sm Onion
   2 1/2 c  Dashi
       7 tb Mirin
       3 tb Light soy sauce
       3 tb Dark soy sauce
       4    Green onions; cut into 1 1/2
            -inch lengths
       6    Eggs; beaten
  
   Pound the cutlets with a mallet to flatten slightly. Slash fat at
   edge of cutlets to keep the meat from curling during deep frying.
   Salt and pepper both sides. Dust with flour , dip in beaten egg, and
   coat both sides thickly with day or fresh breadcrumbs,  Let rest 2-3
   minutes before deep frying. Heat a generous amount of oil in a heavy
   bottomed pot or deep-fryewr to medium temperature (340 degrees), and
   deep-fry cutlets on at a time, turning once, till golden brown, about
   6 minutes each. Remove, drain on absorbent paper, and cut crosswise
   into 1/2 inch slices. Keep hot. Meanwhile slice onion into rounds or
   half-moons and in a large frying pan in a scant amount of oil, saute
   onion over high heat till transparent and soft. Add dashi, miring and
   soy sauces to the pan. Bring to a simmer. Add the green onions.
   Finally pour the beaten egg over the simmering onions. Stir when the
   egg begins to set.  the egg is done while stilla little runny and
   juicy. (Do not cook egg until hard and dry) You want the juices to
   seep sown in to the rice in the bowl from the egg topping.
   
   To assemble and serve:  Put a single portion of hot rice (1 1/2-2
   cups) into a donburi-type bowl.  Neatly arrange a slicwed cutlet to
   cover half the rice.  Use fried onion and egg topping to cover part
   of the cutlet and the rest of the rice.  Use all the liquid. Serve
   immediately.
   
   Source: Japanesse Cooking: A Simple Art by Shizuo Tsuji (Kodansha) p
   445 formatted  by Lisa Crawford, Easter 1996
  
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