Katsudon

Ingredients

2 thin boneless pork chops (pounded down to a centimeter thick)
Salt
Pepper
2 eggs (beaten, divided) (eggs for dredging and for cooking with the pork)
Flour (for dredging)
1 cup panko
Oil (for frying)
1 onion (thinly sliced)
2 cups dashi soup stock or low sodium vegetable stock
1/2 cup soy sauce (or less if it is too salty)
3 tablespoons mirin
2 tablespoons sugar
4 cups Japanese steamed rice

Cooking Directions

Season the pork chops with salt and pepper.

Dust with flour

Dredge in the egg

Coat with Panko crumbs

Cook in a thin layer of oil in a skillet over medium heat (about 5 minutes each side)

Let cool on a draining rack.

Slice into pieces

Meanwhile (or even do this first)

Put the soup stock into a pot and cook on medium heat

Add soy sauce, mirin and sugar to the soup and bring to a boil. Stop the heat once boiled.

To cook the Katsudon, pour one quarter of the soup into a small skillet and add one-quarter of the onion slices in the soup and simmer for a few minutes on medium heat.

Add one serving of the cut tonkatsu pieces to the pan and simmer on low heat for a few minutes.

Beat an egg in a bowl. Bring the soup to boil over medium heat and then pour the egg over the tonkatsu and onion.

Turn the heat down to low and put on a lid.

Turn off the heat. Serve the tonkatsu, egg, onion in a large rice bowl.

Pour 1/4th of the soup on over the top.