Katsu-Don

* Pork Tenderloin, 12 oz (6 thin cut pieces)
* Bread crumbs, dry, grated, seasoned, .5 cup
* Egg substitute, liquid (Egg Beaters), 1 cup
* Onions, raw, 1 large
* Whole Wheat Flour, .25 cup
* White Rice, medium grain, 6 cup
* Soy Sauce, 2 tbsp
* Chicken Stock/Broth (or beef if you prefer)

Cut the edge of pork chops in several places. Sprinkle flour lightly on the pork. Dip the pork in beaten egg. Put breadcrumbs on the pork and pat them well. Fry the pork in extra virgin olive oil on medium-high heat for about 2 minutes per side. Take out the pork and put them on a paper towel to drain the oil. Slice each pork piece into about 1 inch-wide, 2 inch long pieces. Put soup stock stock in a large frying pan pan on medium heat. Add soy sauce. Slice the onion into long thin strips & add to the stock. Simmer for about 5 minutes. Add the pork strips to the soup. Bring the soup to a boil, then pour the eggs over the pork & onion. Wait until the egg starts to get firm, then stir it in. Turn the heat down to low and put on a lid & simmer until the egg is cooked. Serve over steamed rice.

Makes about 8 servings (1 cup rice + .75 cup katsu-don)

Number of Servings: 8

Recipe submitted by SparkPeople user JOKOLENNONO.