Katsudan

Slice medium onion (very thin slices)

Start 2 cup pot of rice (calrose rice is the preference)

Three lean pork cutlets approx. 1/2" thick

Tenderize with tool

Prepare six eggs as for omlett (four yolks may be discarded)

Pour off small amount of egg batter

Dip cutlets in flour then into egg batter and again in flour

Fry in about 1/4 inch of cooking oil until brown on both sides

Cut cooked cutlets into 1"x2" pieces

Spray clean fry pan with oil and fry eggbatter and onion slices into thin portions

Mix 1/2 cup soy sauce and 1/2 cup water.

Add sugar to taste (must have sweet taste)

Prepare individual bowls by placingg rice, then egg/onion

On top arrange several of the pork cutlet pieces

Serve soy sauce as a gravy and add according to individual taste

Traditionally served with green tea or sake.

My grandpa gave me this recipe. He and my grandma were very close to my other grandma who died of cancer when I was two years old. She was a very beautiful Japanese woman. This recipe as well as the Bulgogi were both her recipes that she shared with them. How I'd love for her to still be around. I bet she cooked wonderful dishes when she was alive.