I know I'm a florist and you would think I would be posting pics of all the beautiful flowers we have at the shop and some of the arrangements we've been doing. But forget that. Right now I'm into what we've been eating or are going to eat.
Tonight is Katsu-don, pork cutlet over rice. I have shown this dish before but minus recipe. I have by my side, a little stained piece of paper torn from The New York Times magazine, sometime ago. It calls for 4 lean boneless pork chops pounded 1/4 of an inch thin, dipped into egg and coated with panko. Actually they want you to dust with flour first but I skip that step. Then I chill the meat cutlets and apparently write a blog entry.
When ready to eat, I put on a pot of sticky rice and in a medium skillet place a thinly sliced yellow onion in 2 tablespoons of soy sauce, 1 tablespoon of mirin(japanese rice wine) and 1/2 cup of water and simmer until onion is wilted.
While this is happening I cook the pork cutlets in batches until golden. Then when there is a little liquid left in the onion pan, pour 3 lightly beaten eggs atop and poach on the onion/soy mixture (do not stir).
When the egg has set a bit, scatter a handful of cooked peas over the egg. Divide the omelet into 4 pieces, place on top of steamed rice , slice the cutlets into slices and pour the pan juices over all this goodness. The original recipe adds pickled red ginger and crumbled, toasted nori. Maybe yes, maybe no, all depends what I have in the house.
With or without the garnishes, this is a delish dish.