"Katsu-don" (Pork Cutlets Donburi)

<Ingredients> Serving 2
2 pieces of pork tenderloin (90g) 1/2 onion 3 beaten eggs Koromo (= Coating) flour as needed panko (=fine dry bread crumbs) as needed 1 lightly beaten egg Nijiru (= Broth) 3/5 cups dashi-jiru 2 tablespoons mirin (= syrupy sake) 2 tablespoons soy sauce Rice (400g) Mitsuba as needed	dashi-jiru Dashi-jiru are used in Japanese recipe as a stock. In case of using instant stock named "dashi-no-moto", "hon-dashi", etc. you can make dasi-jiru easier by putting the instant stock in boiled water.

1	With the tip of a knife, cut through the pork loin tendons which are between lean meat and fat layer.
2	Put flour and pork in a plastic bag. Swell the bag and close its mouth. Shake the bag to cover pork with flour.
3	Take out pork from the bag and thoroghly wipe away any moisture flour.
4	Pour the lightly beaten egg into a wide container. Distribute evenly the panko into a container, as well. Dip each piece of pork in the egg and let each piece of pork sit in the panko. Scoop up the remaining panko and cover it atop the pork, firmly pressing this panko in.
5	Cut the onion into thin (3mm - 4mm).
6	Pour dashi-jiru, mirin, soy sauce and onion in a saucepan(= Nijiru). Boil down them and turn off the heat.
7	Heat oil to 170°C (340F), and gently put pork in. Fry on each side for 2-3 minutes until brown. (=cutlets)
8	Take out the cutlets and cut into quarters.
9	Heat the Nijiru again. Put the cutlets in a saucepan and boil up. Pour the 3 beaten eggs.
10	Cut mitsuba into 3cm long. Put the cutlets on the rice in a bowl and serve mitsuba on the top.

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