Katsu-don (lamb Cutlet Donburi)

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 7 cups steamed rice
• vegetable oil (for frying)
• 4 boneless lamb chops, pounded thin
• salt & pepper
• 3 tablespoons flour
• 1 egg, beaten
• 1 cup japanese breadcrumbs (panko)
• 1 cup dashi broth or 1 cup water
• 6 tablespoons soy sauce
• 6 tablespoons sugar
• 4 tablespoons mirin
• 3 -4 eggs, beaten
• 8 tablespoons green peas

Recipe

• 1 heat vegetable oil 1-inch deep in frying pan or wok to 340f or until a few breadcrumbs dropped into the middle of the oil surface immediately.
• 2 trim off fat from the lamb and pound it to make it thin.
• 3 sprinkle with salt and pepper.
• 4 dust first with flour, then dip into the beaten egg, then the panko crumbs.
• 5 fry in the oil until light brown--about 4 minutes/side.
• 6 drain on paper towels and then cut into 1" strips.
• 7 mix the broth ingredients together in a bowl.
• 8 then heat 1/4 of the broth in a separate skillet, bringing it just to a boil.
• 9 add the slices of 1 lamb cutlet and cook one minute.
• 10 when the broth has fully coated the cutlet, pour one portion of the beaten eggs into the skillet and stir.
• 11 add 2 tbsp. green peas and cook 30 seconds more.
• 12 place one serving of rice into a deep bowl, then remove the cutlet and egg mixture from the skillet and place over the rice.
• 13 repeat this for the remaining servings.