1 lb pork chop
4 eggs (beaten)
1 cup rice flour
1 cup Panko/Japanese breadcrumb
2 cups Dashi/Chicken stock
1 cup Mirin/Japanese rice wine
2/3 cup soy sauce (Kikkoman)
2 cups water
2 cups white rice
2 onions (sliced longish)
scallions (sliced into 1-2 inches long)
1. Prepare the rice an hour before the meal.
2. Bring the dashi, mirin, and soy sauce to a boil. Simmer till soft.
3. Beat two eggs. On the side, mix the flour and Panko together. Dip the thinly sliced pork chop into the egg mixture then coat it with flour-Panko mix. Set aside.
4. When you are ready to assemble the meal, deep fry the pork cutlets until golden and tender, drain on paper towels.
5. Half fill four large bowls with the hot rice. Slice each pork cutlet diagonally into 1/2-inch strips, and arrange each intact cutlet on the rice.
6. Whisk the eggs with chopsticks, then pour slowly into one spot over the onion into the dashi. 7. When the egg is nearly set, stir once. Ladle a quarter of the egg mass on top of the first bowl, taking care you can still see the crisp cutlet beneath; then follow with the 2nd, 3rd, and 4th bowls. Distribute any remaining broth evenly among the bowls, but don't feel compelled to use it all. Serve immediately.
Note: Katsudon is also popular as a dish to bring luck . "Katsu（勝つ）" means to win in Japanese,so people normally eat Katsudon before their important exam or must-win game for luck.
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