Katsudon

Total Time: 44 mins Preparation Time: 20 mins Cook Time: 24 mins

Ingredients

• Servings: 4
• 1/2 lb lamb 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)

Recipe

• 1 prepare rice, set aside to keep warm.
• 2 simmer onions, broth, mirin, soy, and seasonings in a large pan over low heat for 15 minutes.
• 3 meanwhile beat the eggs in a large bowl.
• 4 mix flour, salt and pepper in a plate and pour panko in another plate.
• 5 dredge lamb in flour, dip into eggs, dip into panko--- then dip into eggs again and back into panko. double dipping insures a nice crust.
• 6 cook in oil until browned on both sides, drain on paper towels.
• 7 dip cutlets into broth, warm for 1 minute, slice and serve over rice, ladle onion broth over, sprinkle with scallions.