your goose is probably only half-baked at this point

Katsudon is a popular Japanese dish that consists of a deep-fried pork cutlet (tonkatsu) served over rice, topped with egg and onion that have been prepared in a sweet and savory sauce. It was the first meal I had in Japan, years ago, and is one of my all-time favorites to this day. This recipe is that recipe's bastard child, born of a Japanese heritage, but raised right here in good ol' US of A. Mostly, it's katsudon made to my digestive needs and our American taste buds' preferences, but it's tasty and we like it, so there's that. Katsudoff/Katsudon't Ingredients Rice 1 cup rice (dry measure) Meats 1ish lb boneless skinless chicken thighs or turkey cutlets (thighs are a pain to trim, but they're WORTH IT) 1/3ish cup flour (we use whole wheat because that's what we have around the house) 2 eggs (you will need extra eggs for serving) Black pepper to taste (use a lot, mmm) 2/3ish cup bread crumbs (we use Italian seasoned, you should pr...

Vegans and gluten-free folk get a pretty bad reputation. I merrily contribute to that horrid reputation, only partially because I am, in fact, a horrid person. Mostly, though, it's because vegan food can be so, so bad. Low in good flavors, high in bad flavors, does weird things to your digestive system, doesn't make you feel full, etc. I'm struggling to believe that this recipe is both vegan and gluten-free (for all that I made it and KNOW it is both of these things) because it is so, so not what I normally associate with the word "vegan." It's flavorful, has great textures, it left me feeling full (even after a 23-mile bike-ride), and it wasn't overly expensive or a pain in the ass to make. Qualify that: I made this meal in under an hour while half asleep and not trying to rush. Didn't eat it fresh, packaged it up, microwaved it to heat it up after said bike-ride. AND IT'S STILL AMAZING AND DELICIOUS. That's some skill, there. Mad props. O...