Japanese Katsudon Pork Cutlet Rice Bowl

Ingredients

• 4 pieces boneless pork chops pounded to 1/2 inch thickness
• 1 cup all-purpose flour
• 2 cups panko breadcrumbs
• 2 large eggs beaten
• 4 cups cooked white rice
• 2 cups dashi stock
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sugar
• 1 large onion thinly sliced
• 4 tablespoons vegetable oil
• 4 large eggs lightly beaten
• 2 tablespoons scallions chopped

Instructions

1. 1 Season the pork chops with salt and pepper. Dredge each chop in flour, shaking off excess, then dip in beaten eggs, and coat with panko breadcrumbs.
2. 2 Heat vegetable oil in a large skillet over medium-high heat. Fry the pork cutlets until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.
3. 3 In a separate pan, combine dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.
4. 4 Add the sliced onion to the sauce and simmer until the onion is soft, about 5 minutes.
5. 5 Slice the cooked pork cutlets into strips and place them on top of the onions in the simmering sauce.
6. 6 Pour the lightly beaten eggs over the pork and onion mixture. Cover and cook until the eggs are just set, about 2-3 minutes.
7. 7 Place a portion of cooked rice into each bowl. Gently slide the pork, onion, and egg mixture over the rice.
8. 8 Garnish with chopped scallions and serve immediately.