Recipe: KATSUDON

Recipe: KATSUDON: " * 1 and 3/4 cups short-grain rice, scrubbed (California Kokhuo Rose and Nishiki brands are excellent; don't fall for the expensive 'gourmet sushi rice' gambit)
* 2 cups water
* 4 pork cutlets (or tenderloin slices), breaded by dipping each in one beaten egg, then fresh bread crumbs--crispy Panko bread crumbs if possible
* 1 small leek, sliced in 1/2-inch pieces (or 2 green onions sliced into 1-2 inch pieces)
* 2 cups Dashi stock
* 2/3 cup mirin (sweet rice cooking wine)
* 2/3 cup soy sauce (look for Kikkoman)
* 4 eggs

Prepare the rice an hour before the meal. First pour it into a big bowl of water and scrub the grains against each other to remove all starch. Strain the rice, then wash and rinse it well, until the water runs clear. Let drain in the strainer for as much as an hour. Bring the rice and 2 cups of water to a boil, give it a quick stir, then cover, reduce to the lowest possible simmer, and cook for 10-15 minutes. Turn off the heat and let steam for another 15 minutes (no peeking!). Then open the pot, gently fluff the rice with a wooden spoon or paddle, and re-cover the pot, placing a cloth or paper towel between the pot and the lid to prevent condensation into the rice.

Bring the dashi, mirin, and soy sauce to a boil, add the"