Name: Pork Cutlet Omelet on Rice (Katsudon )
Yield: Serves 4.
Cuisine: Japan
Ingredients: ¼ cup chopped coriander or chives; 2 tablespoons sugar; 4 eggs; 1 tablespoon saké (rice wine); 2½–3 cups hot rice, cooked according to the master recipe with 1¼–1½ cups raw rice (or leftover cooked rice, briefly heated); 1½ cups dashi (Basic Soup Stock); 3 tablespoons soy sauce; 4 cooked boneless pork cutlets about ¼ pound each; leftovers are fine

Preparation info

Serves
4
.

Difficulty
Medium

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

This makes a very filling lunch, especially if served with a hearty miso soup and several kinds of sharp, crisp pickles.

Ingredients

1½ cups dashi (Basic Soup Stock)
3 tablespoons soy sauce
2

Method

Combine the stock, soy sauce, sugar and rice wine in a small saucepan and heat it, stirring, until the sugar dissolves.

The Japanese have a special skillet (oyako nabé, described) they use for making individual round omelets. If you have one of these or another very small skillet, make 4 separate omelets, using 1 egg and 1 cutlet for each, with