Katsudon

Ingredients

• boneless pork loin chops2 (about 5 oz each)
• all-purpose flour1/3 cup
• large eggs5 (1 for breading, 4 for the donburi)
• panko breadcrumbs1 1/2 cups
• yellow onion1 small, sliced thin
• dashi3/4 cup
• soy sauce3 tbsp
• mirin2 tbsp
• sake1 tbsp
• sugar1 tbsp
• neutral oil for frying2 cups
• cooked short-grain rice (hot)3 cups
• mitsuba or scallion greenssmall handful

Steps

1. 1

   Pound and coat pork chops.

   Pound pork chops to 1/2-inch thick and season with salt and pepper. Dredge in flour, dip in 1 beaten egg, then coat in panko, pressing to adhere.

2. 2

   Fry the cutlets until golden.

   Heat oil to 340°F (170°C). Fry the cutlets until golden and cooked through, 3-4 minutes per side. Drain on a rack and slice into 3/4-inch strips.

3. 3

   Simmer onion in sauce mixture.

   Combine dashi, soy sauce, mirin, sake, and sugar in an 8-inch skillet. Add onion and simmer 3 minutes.

4. 4

   Add cutlet and eggs, then cook.

   Lay one sliced cutlet over the onion. Drizzle 2 lightly beaten eggs around and over the pork. Cover and cook 60 seconds — eggs should be just set with glossy tops.

5. 5

   Slide topping onto rice and scatter mitsuba.

   Slide the topping onto a bowl of hot rice. Scatter mitsuba. Repeat for the second portion.