Katsudon

This time you and I will try to cook a traditional Japanese dish called katsudon. The name of this dish comes from the phrase of two Japanese expressions: tonkatsu (pork chop) and donburi (bowl of rice). Surprisingly, meat dishes were not eaten in Japan until the 18th century. Katsudon was first served back in 1896 in a Japanese restaurant and has since taken a strong position in the ranking of the most popular oriental dishes.

Ingredients

• Pork (fillet) - 300-400 grams
• Chicken eggs - 5 pcs.
• Wheat flour v / s - 200 grams
• Vegetable oil - 200 ml
• Breadcrumbs - 200 grams
• Onion - 1 medium onion
• Leek - 1 stalk
• Sugar (brown) - 1 teaspoon
• Soy sauce - 200 ml
• Chicken broth - ½ glasses
• Mirin - 3 tablespoons
• Salt
• Ground black pepper

Directions

1. Rinse the pork fillet thoroughly under running water and cut across the fibers into pieces about 1 cm thick, the size of the pieces is about 7x7 cm. Then, in turn, wrap the pieces in cling film and hammer them well on both sides. Our task is not to turn the meat into minced meat, but to evenly pierce the meat over its entire surface.
2. In a separate bowl, break 2 eggs with a whisk and beat well. Put the pan on the fire and pour a little vegetable oil into it. As soon as the pan heats up - take a beaten piece of meat, salt it and pepper (to taste), roll on both sides in flour, then in batter, sprinkle with breadcrumbs and put on a hot pan. Fry the chops for about 5 minutes on each side. Do the same with all the chops. Ready chops set aside for now. For katsudon we need only three chops, if it turned out more - you can use the extra for another dish.
3. Rinse the rice twice or even three times until the water becomes clear. Put rice in a saucepan, pour about 1-1.5 cups of water and put on high heat. As soon as the water boils - reduce the heat to low, cover and cook for 15 minutes. After 15 minutes, turn off the heat, do not open the lid for another 10 minutes.
4. While the rice is cooking, finely chop a bunch of green onions. Put the pan on the fire again, put butter on it, wait until it heats up and fry the chopped onion. When the onion is slightly fried (about 2 minutes) - add two eggs to the pan with a whisk directly in the pan and mix (you can with a spoon). Our goal is pieces of fried eggs with fried green onions. Next, add rice from a saucepan to the pan (reduce heat to a minimum), pour soy sauce (100 ml) and mix well. Cover the pan with a lid and wait another 5-7 minutes. In principle, rice is ready in Japanese
5. Peel an onion, wash and chop as finely as possible. I agree - the procedure of slicing onions is not very pleasant, but the result is worth it. The smaller you cut - the better. Leek stalks are also washed and finely chopped.
6. In a separate saucepan pour chicken broth, mirin, 3 tablespoons of soy sauce. Add chopped onions and leeks, then add brown sugar (to taste, the main thing is that the sugar neutralizes the salinity of soy sauce). Put the pan on the fire and boil for 5-6 minutes. Remove from heat.
7. Put rice in a plate, pork chops on top of it, which we pour freshly prepared sauce. Everything, katsudon is ready - serve.
9. Bon Appetit!