Katsu-don(pork loin cutlet and egg on rice)

Ingredients:(2servings)

• 2 pieces of deep-fried pork loin cutlet
• 1/2 onion(150g)
• 2eggs
• tsuyu(refer to kikkoman tsuyu, mitsukan tsuyu, ninben tsuyu, yamasa tsuyu, somi tsuyu), or A {200ml dashi stock, 30ml(2tbsp) mirin, 30ml(2tbsp) soy sauce, 15g(1tbsp) sugar}

Directions;

1. Cut the pork loin cutlet into easy-to eat slices, and slice the onion into thinly.

2. Dilute tsuyu with water, or put A in a pan, bring to a boil, add the onion and cook for about 2 minutes.

3. Add the pork loin cutlet, stir in the beaten egg just when liquid bubbles up. And cover immediately with a lid, turn the heat to low 4. Steam for about 1 minute and then turn off the heat. Pour mixture(including cooking liquid) onto the rice.

* The main thing is to poach the egg so it is soft boiled.
* Splinkle little pieces of nori seaweed and red pepper(ichimi or shichimi) with your liking.