Katsudon Bowl

Ingredients

Pork loin

1 pound, sliced into 1/2-inch thick cutlets

Salt

to taste

Black pepper

to taste

Eggs

2, beaten

Panko breadcrumbs

1 cup

Cooking oil

for frying

Onion

1, thinly sliced

Dashi stock

1 cup

Soy sauce

3 tablespoons

Mirin

2 tablespoons

Sugar

1 tablespoon

Cooked rice

4 cups, hot

Green onions

2, chopped (for garnish)

Instructions

1. Begin by pounding the pork loin cutlets to an even thickness of about 1/4 inch. This helps them cook uniformly and become tender.
2. Season both sides of the pork with salt and pepper to enhance the flavors.
3. Dip each piece of seasoned pork into the beaten eggs, allowing any excess to drip off, then coat thoroughly with panko breadcrumbs, pressing gently to ensure they adhere well.
4. In a large skillet, heat enough cooking oil over medium heat to cover the bottom of the pan. Once hot, carefully add the breaded pork cutlets, frying until golden brown and cooked through, about 3-4 minutes per side. Remove and set aside on a paper towel to absorb excess oil.
5. In the same skillet, add the sliced onion and sauté until softened and translucent, about 3-4 minutes.
6. Pour in the dashi stock, soy sauce, mirin, and sugar. Stir to combine and bring the mixture to a gentle simmer.
7. Once simmering, pour the beaten eggs over the sauce and onion mixture. Allow the eggs to cook for a few seconds until they begin to set, forming a delicate layer over the sauce.
8. To assemble, place a generous portion of hot cooked rice in each serving bowl.
9. Top the rice with the crispy pork cutlets, then spoon the sauce and egg mixture over the pork and rice, ensuring each bowl is beautifully coated.
10. Finally, garnish with chopped green onions for a fresh touch.
11. Serve immediately while hot, and enjoy the comforting flavors of this classic Katsudon!