You stupid Katsudon

Nothing much to report. Winter doldrums are in full effect.
Currently reading Life a User's Manual by Georges Perec it's strange but NOT as strange as the other book I'm reading 1Q84 by Murakami... whom we love.

I mix up katsudon and tonkatsu.
"Oh HO HOo hee hee THAT is hilarious DPO, how could you DO that?"
Shaddap.
one refers to a deep fried pork chop, the other refers to a dish of sliced deep fried pork chop, onions, egg and a sweet/salty thin sauce.

We are speaking of the 2nd which I think is katsudon.
Now, that being said, you can just bake the breaded meat instead of frying but fried is dangerously tasty. Just don't eat it every day.

Serves 2

1 boneless pork chop
1 Tbspn corn starch
panko breadcrumbs*
enough oil to fry breaded chop in 2" of oil
2 eggs beaten
1/2 medium onion sliced
1 tsp sesame oil
2 TBspn soy sauce
1 TBspn sake
1 TBspn sugar or honey
1 cup chicken broth (or 1 cup water & bullion)

For pork chop
1. trim excess fat and nick every 1/2" around the the outside to cut through fat or membrane (this way the pork won't curl in the oil)
2. dredge chop in corn starch, shake off any excess
3. dip into 1 egg beaten (reserve this egg and beat other egg into it, set aside for later)
4. dredge in breadcrumbs
either back at 400F for 8 minutes OR
5. fry in 350F oil for about 3 minutes TOTAL
6. set aside on a rack to drain excess oil and cool slightly

For rest
1. saute onion in 1 tsp of sesame oil until softened
2. add sake and cook until alcohol is gone
3. add broth, soy sauce & sugar (or honey)
4. bring to boil
5. slice pork into bite sized strips and gently place onto boiling liquid
6. pour egg over pork and sauce, cover and simmer until egg is cooked to your liking
serve over rice

*I knOW, i KNOW... everyone had such a hard on for these stupid breadcrumbs... if you can't find them, just use very coarse plain crumbs