Katsudon

Ingredients for 4 servings:

• 350 g sticky rice
• 300 ml dashi
• 1 tbsp sugar
• 3 tbsp soy sauce
• 2 m.-sized onion(s)
• some chives
• 4 pork schnitzels, alternatively chicken schnitzels
• salt and pepper
• n. B. Flour
• 1 egg(s)
• Panko
• Margarine for frying
• 4 eggs
• e.g. sauce (Tonkatsu sauce), from the Asian store

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Japanese

Wash and cook the rice according to the instructions. Heat the dashi in a large pot (doesn’t need to be tall), add the soy sauce and sugar. Bring to a boil until the sugar has dissolved, then remove from the heat. Slice the onions into half rings and chop the chives. Wash and dry the meat, season with salt and pepper, and bread it (coat in flour, dip in beaten egg, and coat in panko). Fry the meat in the margarine until golden brown (or deep-fry at 180°C), remove from the pan, and keep warm (in an oven at 100°C top/bottom heat). Return the dashi sauce to the heat and simmer the onions until soft. Whisk the eggs in a bowl. Cut the meat into strips, place them on the sauce, and scatter the eggs over the top. Sprinkle the chopped chives over the rice and cover the pan. Simmer for about a minute. Divide the rice among bowls or deep plates. Serve the meat and onions over the rice. Garnish with tonkatsu sauce and serve immediately.