Ingredients (1 serving)

Tonkatsu Ingredients
• 100 g Pork loin
• 1/2 tsp Salt and pepper
• 1/2 cup All-purpose wheat flour
• 1/2 pc. Egg (mixture)
• 1 cup Panko (Japanese breadcrumbs)
• Oil (for fried)

Katsudon Ingredients
• 180 g Cooked Japanese rice
• 1/4 Onion
• 1/2 pcs. Mitsuba or scallion
• 2 pcs. Egg
• 1/2 tsp Dashi powder
• 1 Tbsp Shoyu
• 1 Tbsp Mirin
• 50 ml Water

How to cook

1. With a knife, make several slits on the connective tissue (white area)
between the meat and fat and throughout the pork, to ripen faster and
prevent it from curling up when deep-frying.

2. Season with salt and pepper on both sides.

3. Dredge the pork in the all-purpose wheat flour and dust off any excess.
Then, dip the pork into the egg mixture and panko respectively.

4. Put some oil in a pan, about enough to cover the pork. Heat until hot
(about 170 °C) over medium heat. Fry the pork for 4-5 minutes until it is
cooked through and golden brown. Set aside to allow the oil to drain.

5. Cut the tonkatsu into 2 cm thick pieces and thinly slice the onion,
set aside.

6. Put water, dashi powder, shoyu, mirin, and onion in the pan.
Cook over medium heat.

7. When the onion is tender and almost translucent, place tonkatsu over
the onion. Mixture 2 eggs then slowly drizzle the eggs over the tonkatsu
and broth. Cover with the lid for 2 minutes, or until the egg is just set.

8. Served in a large donburi bowl by putting cooked Japanese rice then
topped with all the ingredients, garnished with mitsuba or scallion as the
final detail.