Katsudon by Linda Lau

Pork loin 肉头400gm
Cut into 8 pcs, can serve 4 pax, 2 pcs each
If children, maybe 1 pc is enough

Use the meat pounder on both side then marinate
1) soya sauce 2 tablespoon
2) sesame oil 1 tablespoon
3) pepper 2-3 dash
4) sugar i teaspoon
5) oyster sauce 2 tablespoon
6) corn flour /tapioca four 1 tablespoon

Use hand to marinate, place in the fridge for at least 6 hr

Before frying, prepare an egg & 5 cream craker ( 3 in 1 pack) mesh the craker till fine pcs
Prepare oil, dip the meat into the egg then craker & fry at low heat, turn the pork...
When golden brown, is done. Remove & place on a tray or kitchen towel roll.
Place aside

Use japanese rice

Prepare the dashi ( broth )
Use 2 chicken cube in 1 litre of water, boil till the cube dissolve
Prepare egg, i use 2 egg each pax cos my family love egg, u can use 1
Prepare onion, cut in slice

I cook one potion at a time

Scoop the rice n place in a bowl, heat up the pan, add 100 to 150 mls of dashi, onion, soya sauce 1/2 to 1 tablespoon, mirin 1 tablespoon,
When the sauce is boiling, add egg, when the egg is almost done, turn off fire. Put on the rice. Not too dry, must have some sauce. Garnish with spring onion & roasted seaweed

If u want yr rice to be wet, add more dashi when cooking

Enjoy cooking, i will also prepare miso soup & salad to go with it