Katsudon

Ingredients

Quantities are for one portion.

• 100 mldashi stock
• 1 tbspmirin
• 70 gdry white rice
• 1onion, thinly sliced
• 30 gpanko breadcrumbs
• 2 tbspvegetable oil
• 2eggs
• 20 mlsoy sauce
• 150 gpork loin chop

Method

1. Steam the white rice until fluffy. Leave to keep warm.
2. Beat one egg. Dip the pork loin into the egg, then press into the panko breadcrumbs. Fry the pork in vegetable oil until golden and cooked.
3. Remove the pork, drain on a paper towel, and slice it into strips.
4. In a clean pan, mix the dashi stock, soy sauce, mirin, and thinly sliced onion. Simmer until the onion softens.
5. Lay the sliced pork cutlet into the simmering broth.
6. Lightly beat the second egg and drizzle it over the pork and onions. Cover the pan immediately and turn off the heat to let the egg steam until barely set.
7. Slide the contents of the pan directly over the steamed rice.