Katsudon

TONKATSU (Deep-fried Pork Cutlet):

1. Cut small incisions in the surface and sides of the pork just to tenderize the meat, particularly in the muscle and fat areas.

2. Once the meat is tenderized, sprinkle salt and pepper on both sides.

3. Add the plain flour to both sides of the meat and place directly into the bowl containing the beaten eggs. After thoroughly soaking the meat with the egg, coat the meat all over with panko breadcrumbs.

4. Carefully submerge the meat in a saucepan of hot oil. Fry for about 4 minutes on each side, being careful not to burn the meat.

5. Once the meat is cooked through, remove and drain well on paper towels. Cut the pork cutlet into strips and set aside.

KATSUDON & SAUCE :

1. Add soy sauce, mirin, sugar, stock, and sliced onions in a small saucepan. Place over medium heat and let it simmer for a few minutes. (The sauce will reduce over high heat so you may add a little water and taste to your liking.)

2. Carefully place 1 tonkatsu (fried pork cutlet) over 1/4 of the the sauce and onions. Pour 1/4 of the slightly beaten egg over the tonkatsu and sauce and sprinkle a few sprigs of spring onions on top.

3. Cover the saucepan with a lid and cook until the egg is nearly set.

4. Remove from heat and slide everything onto your bowl of rice. Serve immediately.