Katsudon

By: Pat Dayrit Limjuco

Ingredients:
3 small pork steaks, or 2 large pork steaks
salt and pepper
flour
1 egg, beaten
Japanese breadcrumbs
1 cup dashi stock (1 cup water plus 1/4 tsp dashi powder)
2 tbsp Kikkoman soy sauce
1-2 tbsp sugar
1 1/2 c leeks, cut diagonally into 1 1/2 inch slices (only use white parts)
2-4 eggs

Procedure:
Trim off some of the fat from the pork chops. Season with salt and pepper. Dredge with flour, roll in the beaten egg, then roll in breadcrumbs. Fry until golden-brown. (I put mine in the turbo oven to cut the fat) Cut into 1 inch pieces. Set aside.

Mix broth, soy sauce, sugar in saucepan. When boiling, add pork and leeks. After the liquid boils a second time, strain it from the meat and leeks. Set aside.

Beat the eggs slightly and add to the leeks and the pork. Put this on top of the rice, add broth mixture.

Serve