Katsudon (かつ丼) – Katsu and Egg Rice Bowl

Japanese rice bowl topped with breaded pork cutlet (tonkatsu), onions simmered in dashi, and beaten egg.

Ingredients

2		full tonkatsu (breaded pork cutlets)
1/2		onion, thinly sliced
48 g		dashi (or ~1/2 cup water with 1 tsp hondashi instant dashi)
2 1/2 tbsp	38 ml	soy sauce
2 tbsp	30 ml	mirin
1 tsp	5 ml	sugar
2		eggs, beaten
2		servings rice, cooked (Japanese short-grain or medium grain recommended)
to taste		green onions for garnish (optional)

Pound the pork chops to about 1/2-inch thickness. Season both sides with salt and pepper.
Dredge each pork chop in flour, then dip in beaten egg, and finally coat with panko breadcrumbs. Press the panko firmly to adhere.
Heat vegetable oil in a deep pan over medium-high heat. Fry the breaded pork chops until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.
In a separate pan, add the onions and dashi, and cook over medium heat for 8-10 minutes. Add soy sauce, mirin, and sugar.
Slice the cooked pork cutlets into strips and place them on top of the simmering onions.
Pour the beaten eggs evenly over the pork and onions. Cook until the eggs are just set but still slightly runny, about 1-2 minutes.
Serve the cooked rice into two bowls. Slide the pork, onions, and egg mixture over the rice. Garnish with chopped green onions.

Note: 2 full tonkatsu are used (view an in-depth tonkatsu recipe separately).