Katsudon

🛒 Ingredients

• Pork loin cutlet 150 g · 200 kcal
• All-purpose flour 10 g · 36 kcal
• Large egg 75 g · 117 kcal
• Panko breadcrumbs 30 g · 110 kcal
• Vegetable oil for frying 20 g · 180 kcal
• Onion 50 g · 20 kcal
• Cooked short-grain rice 200 g · 260 kcal
• Dashi stock 100 g · 5 kcal
• Soy sauce 35 g · 20 kcal
• Mirin 35 g · 70 kcal
• Sake (cooking) 15 g · 20 kcal
• Green onion (scallion) 5 g · 2 kcal

👨‍🍳 Instructions

1. Prepare the tonkatsu: Tenderize the pork loin, season with salt and pepper. Dredge in flour, then dip in beaten egg, and coat generously with panko breadcrumbs.
2. Heat vegetable oil to 170-175°C (340-345°F) in a deep pot or fryer. Carefully deep-fry the tonkatsu for 5-7 minutes until golden brown and cooked through; drain on a wire rack.
3. In a small skillet, combine dashi stock, soy sauce, mirin, sake, and sugar. Bring to a simmer, then add the thinly sliced onion and cook until softened.
4. Slice the tonkatsu into strips, then place it into the simmering sauce with the onions. Pour one beaten egg evenly over the tonkatsu and sauce, cover, and cook for 1-2 minutes until the egg is set to your liking.
5. Serve immediately over a bowl of hot cooked short-grain rice. Garnish with chopped green onions.