Katsudon

Ingredients

• 4 boneless pork loin chops, about 1/2 inch thick
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup all-purpose flour
• 2 eggs, beaten, for breading
• 1 1/2 cups panko breadcrumbs
• 2 cups vegetable oil, for frying
• 1 1/4 cups dashi stock
• 3 tablespoons soy sauce
• 3 tablespoons mirin
• 1 tablespoon sugar
• 1 yellow onion, thinly sliced
• 4 eggs, lightly beaten, for the simmer
• 4 cups cooked short-grain white rice
• 2 scallions, thinly sliced, for garnish

Method

1. 1

   Pat the pork chops dry, cut small slits around the edge of each to prevent curling, and season both sides with salt and pepper.

2. 2

   Dredge each chop in flour, dip in beaten egg, then press into panko to coat evenly on both sides.

3. 3

   Heat vegetable oil in a 9-inch skillet to 350°F. Fry the cutlets 3 to 4 minutes per side until deep golden brown and cooked through.

   3:00 · Fry cutlets
4. 4

   Transfer cutlets to a wire rack to drain, then slice each crosswise into 1-inch strips.

5. 5

   In a 9-inch skillet, combine dashi, soy sauce, mirin, and sugar with the sliced onion. Bring to a simmer over medium heat and cook 3 minutes until onion softens slightly.

   3:00 · Simmer onions
6. 6

   Lay a sliced cutlet into the simmering broth, then drizzle half the beaten egg evenly over the top. Cover and cook 2 minutes until egg is partially set.

   2:00 · Set egg
7. 7

   Uncover and cook 1 more minute until the egg is softly set but still a little glossy on top.

   1:00 · Finish egg
8. 8

   Divide hot rice among four bowls. Slide each egg-topped cutlet with its broth onto a bowl of rice, repeating with remaining cutlets and egg in batches.

9. 9

   Garnish with sliced scallions and serve immediately.