Katsudon (Tonkatsu Rice Bowl)

Ingredients

• 2 pieces Pork loin chops, 1/2-inch thick
• 0.25 cup All-purpose flour
• 1 piece Large egg, beaten (for breading)
• 1 cup Panko breadcrumbs
• 0.5 cup Vegetable oil for frying
• 0.5 medium Yellow onion, thinly sliced
• 0.5 cup Dashi stock
• 1.5 tablespoons Soy sauce
• 1.5 tablespoons Mirin
• 1 teaspoon Granulated sugar
• 2 pieces Large eggs, lightly whisked (for topping)
• 2 cups Steamed white rice

Instructions

1. 1

   Pound the pork chops slightly to tenderize, then season with salt and pepper. Dredge each piece in flour, dip into the beaten egg, and coat thoroughly with panko breadcrumbs.

2. 2

   Heat vegetable oil in a skillet over medium-high heat and fry the pork cutlets until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels and slice into 1-inch strips.

3. 3

   In a small clean skillet or katsudon pan, combine the dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.

4. 4

   Add the sliced onions to the simmering broth and cook for 2-3 minutes until they begin to soften and turn translucent.

5. 5

   Place the sliced fried pork cutlet directly on top of the simmering onions in the skillet.

6. 6

   Slowly pour the lightly whisked eggs over the pork and onions. Cover the pan with a lid and cook for about 30-60 seconds until the egg is set but still slightly runny.

7. 7

   Slide the entire contents of the pan carefully over a large bowl of warm steamed white rice.

8. 8

   Garnish with chopped scallions or mitsuba if desired and serve immediately while the cutlet is still partially crispy.