Katsu-Don Recipe | World's Best Street Food?

Japan's greatest food accolade: Katsu-don.
So I recently found out a local restaurant serves katsu-don in my area. I'm delighted, though oddly enough it's served at a European style cafe, which led me wondering what happens if I were to add Gruyere cheese to my Japanese food. I've yet to actually do it, but if there was a recipe I'd use it on it would be katsu-don. This also spurred me to dig out the cookbook, and find my old recipe. I felt it was worth a share, because it's probably one of my favorite street vendor foods. It's a broth, egg, and onion rice bowl with deep-fried pork cutlets, and it's out of this world. It's become a good-luck-charm for students in Japan to consume the night before exams, and considering I need every bit of luck I can get these days, I might start making katsu-don in bulk.

Katsudon can also be made with battered chicken or beef.

l  pork tenderloin
l  pinch of salt
l  ¼ teaspoon of black pepper
l  1 cup flour
l  1 cup breadcrumbs
l  1¼ cup egg (or substitute)
l  1 cup beef broth
l  6 tablespoons of soy sauce
l  4 tablespoons of mirin
l  chives
l  1 onion sliced thin
l  oil   
l   2 cups of rice (cooked in 32 oz of chicken broth)

1.      Cook rice.
2.      Flour, egg and batter thin patties of pork tenderloin in ¼ cup of egg substitute.
3.      Using a tiny bit of oil, sweat onion slices, and cook breaded pork.
4.      Transfer pork to oven sheet and finish cooking at 350° F.

5.      Boil onion, beef broth, mirin and soy sauce.
6.       Remove from heat. Add remaining egg. As egg solidifies, but before it completely hardens, fill a table bowl with rice, place one meat piece on top, and pour broth and egg mixture over top. Garnish with chives.

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