Katsudon Rice Bowl with Pork Cutlet and Soft Egg

What you need

• 2 boneless pork loin chops, about 1 cm (1/2 in) thick, 120-150 g each
• salt, to taste
• black pepper, to taste
• 2 tbsp all-purpose flour
• 5 large eggs, divided
• 60 g (1 1/4 cups) panko
• vegetable oil, for deep-frying
• 180 ml (3/4 cup) dashi
• 2 tbsp soy sauce
• 2 tbsp mirin
• 2 tsp granulated sugar
• 1 medium onion, thinly sliced
• 2 scallions, thinly sliced
• 400 g (14 oz) cooked short-grain rice, hot

Method

Restated from the original video

1. 1

   Make a few short cuts through the strip of fat and sinew along the edge of each pork chop so it stays flat in the oil.

2. 2

   Pound the pork lightly to an even 1 cm (1/2 in) and season both sides with salt and pepper.

3. 3

   Set out three shallow dishes: the flour, 1 egg beaten with 1 tsp water, and the panko.

4. 4

   Coat each chop in flour and shake off the excess, dip it in the egg, then press it into the panko until fully covered.

5. 5

   Heat 3 cm (1 1/4 in) of oil in a heavy pot to 175 °C (350 °F).

6. 6

   Fry the cutlets one at a time, turning once, until deep golden and the center reads 63 °C (145 °F), 5-6 min in total.

7. 7

   Drain on a wire rack and rest for 3 min, then cut each cutlet into 2 cm (3/4 in) strips.

8. 8

   Mix the dashi, soy sauce, mirin and sugar.

9. 9

   Make one bowl at a time. Put half the onion and half the dashi mixture in a small frying pan with a lid, about 18 cm (7 in), and simmer covered over medium heat until the onion softens, 3-4 min.

10. 10

    Lay one sliced cutlet over the onion, keeping its shape.

11. 11

    Beat 2 eggs loosely, leaving streaks of white, and pour them around and over the pork.

12. 12

    Cover and cook until the egg is set at the edges but still soft on top, 1-1 1/2 min. Scatter over half the scallions.

13. 13

    The egg stays soft, so use pasteurized eggs or cook it until fully set, about 3 min, for anyone young, elderly, pregnant or immunocompromised.

14. 14

    Spoon half the rice into a deep bowl and slide the pork, egg and sauce over it. Repeat for the second bowl.

Imported from cookingwithdog.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.