Pork Katsudon

• 6 None eggs
• 1 tbsp milk
• 6 (4.25 oz) boneless pork chops, pounded 1/3 inch thick
• 1/2 cup all-purpose flour
• 1 2/3 cups panko (Japanese) breadcrumbs
• 1/4 cup vegetable or peanut oil + 2 tsp
• 2 None medium onions, very thinly sliced
• 1/2 cup soy sauce
• 1/2 cup mirin rice wine
• 1 tsp dashi (Japanese stock) granules
• 2 tsp granulated sugar
• None None cooked white long-grain rice, to serve
• None None mixed shredded vegetables, to serve
• None None sesame seeds, to serve

1. Whisk 2 eggs with milk. Coat pork chops in flour, egg mixture then breadcrumbs. Cover with plastic wrap and chill for 30 mins.
2. Heat 1/4 cup oil in a large, deep frying pan over medium-high heat. Working in batches, cook pork for 2-3 mins per side, or until golden brown and cooked through. Set aside.
3. Wipe out pan then heat 2 tsp oil. Add onion and cook, stirring, for 5 mins, or until soft. Add soy sauce, mirin, dashi, sugar and 2 cups water. Bring to a boil, reduce heat and simmer for 4 mins, or until onion is translucent.
4. Slice pork thickly then add to pan. Crack remaining eggs over pork and stir briefly. Cook, covered, for 2 mins, or until eggs are just cooked.
5. Spoon rice into bowls and top with pork mixture. Serve immediately, topped with shredded veg and sesame seeds.

eggs, milk, pork chops, allpurpose, breadcrumbs, vegetable, onions, soy sauce, mirin rice wine, granules, sugar, rice, vegetables, sesame seeds

Taken from recipes-plus.com/api/v2.0/recipes/22635 (may not work)