Katsudon (Pork Cutlet and Egg Rice Bowl)

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Katsudon (Pork Cutlet and Egg Rice Bowl)

Name: Katsudon (Pork Cutlet and Egg Rice Bowl)
Yield: 1 bowl (about 21 oz)
Ingredients: 2 boneless pork loin chops, about 1/2-inch (1.5 cm) thick; 1/4 tsp kosher salt; 1/4 tsp black pepper; 2 tbsp all-purpose flour; 4 large eggs, divided (1 for breading, 3 for the topping); 2/3 cup (40 g) panko breadcrumbs; 2 cups (480 ml) neutral oil, for frying (about 2 tbsp is absorbed); 3/4 cup (180 ml) dashi, or water with 1/2 tsp instant dashi granules; 2 tbsp soy sauce; 2 tbsp mirin; 1 tbsp sugar; 1 small yellow onion, thinly sliced; 2 cups (400 g) cooked Japanese short-grain rice, hot; 2 scallions, thinly sliced

Crispy pork cutlet simmered with onion in a sweet-savory dashi and soy sauce, set with softly cooked egg and served over hot rice with scallions.

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