Sauce Katsudon

 Katsudon, Japanese pork cutlet rice bowl, is usually made with fluffy scrambled eggs, sliced onion and dashi-based sweet sauce.  But this time, I made it without eggs simply because my husband dislikes rice bowls with eggs.  This egg-free version isn't totally my creation but does exists traditionally in some regions in Japan and it's called So-su (''sauce'') Katsudon.  The sauce is pretty different, based on Worcestershire sauce to make sweet and a bit zesty deep-fried cutlets on a bed of shredded cabbage.  It makes a perfect stick-to-your-ribs supper! 

Ingredients (serves 2)
3-4 pork cutlet slices
salt&pepper
2 tbsp. flour 
1 egg
1 cup Panko
vegetable oil for deep frying

2 portions rice
1/6 head cabbage
mayonnaise (optional)

1/4 cup Worcestershire sauce
2 tbsp. Tonkatsu sauce/Bulldog brand Chuno sauce
1 tbsp. soy sauce
1 tbsp. Mirin
1 tbsp. sugar

Directions
1. Make pork cutlets.  Salt&pepper cutlets.  Coat with flour, dip in beaten egg, and cover with Panko.  Deep fry until golden brown.
2. Make the sauce.  In a sauce pan, bring Worcestershire sauce, Chuno sauce, soy sauce, Mirin and sugar to boil, then simmer for about 3 min. to thicken the sauce.
3. Shred the cabbage finely.
4. In a serving bowl or a plate, lay rice and then cabbage.  Dip cutlets in the sauce and place them on top.  Dress with mayonnaise if you like.