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 cup soy sauce
• 1 cup mirin
• 1 cup sugar
• 1 large onion, thinly sliced
• 4 tablespoons vegetable oil
• 4 large eggs, lightly beaten
• 2 tablespoons scallions, chopped

Method

1. 01
   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. 02
   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. 03
   In a separate pan, combine dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.
4. 04
   Add the sliced onion to the sauce and simmer until the onion is soft, about 5 minutes.
5. 05
   Slice the cooked pork cutlets into strips and place them on top of the onions in the simmering sauce.
6. 06
   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. 07
   Place a portion of cooked rice into each bowl. Gently slide the pork, onion, and egg mixture over the rice.
8. 08
   Garnish with chopped scallions and serve immediately.