Katu Don

Pork cutlets breaded in Panko and fried, then sliced. A broth of dash, soy, brown sugar and morin is prepared, to which caramelized onions are added. The cutlets are laid on top of the broth and a raw egg or four are broken over the warm cutlets. Served on a bed of rice. Eat with chopsticks and a spoon. See Hiroko Urakami's Japanese Family-style Recipes, page 97.