Katsudon

source

{What you need}

Four lean pork loins- boneless

        I sometimes buy a pork roast

        and slice it into half inch pieces

        and freeze for next time

6 eggs  (dad likes 8)

        two will be used in

        breading the pork loin

1 Yellow or white onion sliced into thin rings

bread crumbs - non seasoned

oil for frying

 

{sauce}

 1/3 c. soy sauce

 1/3 c plus a little of sugar

 2 cups water

 

     Cut extra fat away from pork loin.  Mix two eggs in a bowl.  Coat pork in eggs and then breadcrumbs.  Fry in a one inch depth of oil til very brown.  Set pork aside on a paper towel-lined plate.  Pork doesn't need to completely cook through yet.

     Mix sauce ingredients thoroughly in a fry pan.  Place onion rings around pan.   Boil onions for about 5 minutes, or until tender.  When pork loins are cooled a little, cut them into slices and place on top of onions.  Bring to a boil.  Whip the remaining 4 eggs and add to leftover egg mixture.  Pour over boiling mixture. Put lid on and let eggs cook for about two minutes.  Serve over rice immediately.  The longer eggs cook they will turn a gray color from mixing with the soy.  Serve when eggs are still yellow, with rice and pot stickers.  Itadakimasu!!