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LOCATION: Recipes >> Pork >> Title: Katsu Donburi (Pork-Topped Rice)

Print this Recipe    Title: Katsu Donburi (Pork-Topped Rice)

Categories: Japanese, Meats, Main dishes
Yield: 6 servings

3 c Rice
Water
6 Center-cut pork loin chops
- (1/2-in. thick) -
Salt, pepper
2 Egg yolks; beaten
3/4 c Fine dry bread crumbs
1 c Oil
2 tb Butter or margarine
1/2 lb Mushrooms; chopped
1 lg Onion; chopped
1/2 c Soy sauce
1 1/2 c Chicken broth
6 Eggs

Rise and drain rice. Bring rice and 1 3/4 cups water to boil. Reduce
heat and simmer 15 minutes. Remove from heat and let stand 7 minutes.

Meanwhile, season chops to taste with salt and pepper. Dip chops in
egg yolks mixed with 2 tablespoons water, then in bread crumbs. Heat
oil in large skillet, add chops, fry 4 to 5 minutes on each side. Cut
meat from chops in strips and set aside. Melt butter in skillet. Add
mushrooms and onion and saute until tender. Add meat and blend in soy
sauce and broth. Bring to boil. Beat eggs and add to mixture. Cook
until eggs are firm. Place meat and egg mixture over rice.

Created by: Yamato, Beverly Hills
(C) 1992 The Los Angeles Times

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