Pork Katsudon

• 6 eggs
• 1 tablespoon milk
• 25 1/2 ounces 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 oil + 2 tsp
• 2 onions medium, very thinly sliced
• 1/2 cup soy sauce
• 1/2 cup rice wine mirin
• 1 teaspoon dashi Japanese stock granules
• 2 teaspoons granulated sugar
• long grain rice cooked white, to serve
• vegetables mixed shredded, to serve
• 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, flour, panko japanese breadcrumbs, vegetable oil , onions, soy sauce, rice wine mirin, dashi japanese stock granules, sugar, long grain rice cooked white, vegetables mixed, sesame seeds

Taken from www.yummly.com/recipe/Pork-Katsudon-1407077 (may not work)