Japanese Katsudon Pork Rice Bowl

Ingredients

• 4 pieces pork loin cutlets, pounded to 1/2 inch thickness
• 1 cup all-purpose flour
• 2 cups panko breadcrumbs
• 2 large eggs, beaten
• 2 tablespoons vegetable oil
• 2 cups cooked Japanese short-grain rice

• 1 cup dashi stock
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sugar
• 1 medium onion, thinly sliced

• 4 large eggs, lightly beaten
• 2 tablespoons chopped green onions

Method

1. 01
   Season the pork cutlets with salt and pepper. Dredge each cutlet 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 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 onions to the sauce and cook until they are soft, about 5 minutes.
5. 05
   Slice the cooked pork cutlets into strips and add them to 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
   Divide the cooked rice into serving bowls. Top each bowl with the pork and egg mixture.
8. 08
   Garnish with chopped green onions before serving.