Pork Cutlet Rice Bowl Katsudon 1771028618774 Yr92

Ingredients

• 4 pieces Pork loin chops, pounded thin
• 1.5 cups Panko breadcrumbs
• 0.5 cup All-purpose flour
• 6 pieces Large eggs, beaten
• 1 cup Dashi stock
• 4 tablespoons Soy sauce
• 3 tablespoons Mirin
• 1 tablespoon Granulated sugar
• 1 large Yellow onion, thinly sliced
• 4 bowls Cooked white rice
• 2 stalks Green onions, chopped(optional)
• 0.5 cup Vegetable oil

Instructions

1. 1

   Season pork chops with salt and pepper, then dredge in flour, dip in 2 beaten eggs, and coat thoroughly with panko breadcrumbs.

2. 2

   Heat vegetable oil in a large skillet and fry the pork cutlets until golden brown and cooked through, about 4 minutes per side; drain on paper towels and slice into strips.

3. 3

   In a small saucepan or clean skillet, combine dashi, soy sauce, mirin, and sugar, bringing the mixture to a gentle simmer.

4. 4

   Add the sliced onions to the broth and cook until softened, approximately 3 to 5 minutes.

5. 5

   Place the sliced pork cutlets back into the skillet on top of the simmering onions and broth.

6. 6

   Pour the remaining 4 beaten eggs over the pork and onions; cover the pan and cook for 1-2 minutes until the eggs are just set but still slightly runny.

7. 7

   Slide the pork and egg mixture carefully over individual bowls of hot steamed rice.

8. 8

   Garnish with chopped green onions and serve immediately while hot.