Katsudon - cooking recipe

Ingredients

1/2 lb pork cutlets or 1/2 lb chicken cutlet
1 1/2 cups basmati rice
2 onions, sliced
2 cups chicken broth
1/2 cup mirin
1/2 cup soy sauce
2 tablespoons sugar
4 slices ginger
6 eggs, beaten
1/4 cup flour
1/2 teaspoon kosher salt
1/2 teaspoon pepper, to taste
2 -3 cups panko breadcrumbs
1/4 cup oil
chopped scallion (to garnish)

Preparation

Prepare rice, set aside to keep warm.
Simmer onions, broth, mirin, soy, and seasonings in a large pan over low heat for 15 minutes.
Meanwhile beat the eggs in a large bowl.
Mix flour, salt and pepper in a plate and pour panko in another plate.
Dredge pork in flour, dip into eggs, dip into panko--- then dip into eggs again and back into panko. Double dipping insures a nice crust.
Cook in oil until browned on both sides, drain on paper towels.
Dip cutlets into broth, warm for 1 minute, slice and serve over rice, ladle onion broth over, sprinkle with scallions.