Katsudon 2031259

Gather the ingredients.

Season 2 center-cut boneless pork chops (pounded down to 1 centimeter thick) with salt and freshly ground black pepper.

Dust with a light, even coating of all-purpose flour.

In one shallow bowl, beat 1 of the eggs. Put 1 cup panko into another shallow bowl.

Add a thin, even layer of oil to a cast-iron pan or skillet over medium heat. The oil is ready when you drop a panko breadcrumb into it and it sizzles.

Dip the flour-dusted pork into the egg to coat both sides.

Transfer the pork to the panko and press it evenly into the meat to get a good coating.

Carefully lay the pork chops in the hot oil and cook for 5 to 6 minutes on one side, until golden brown.

Flip and cook the other side for another 5 to 6 minutes, or until browned, crispy, and cooked through.

Drain on a plate lined with a paper towel.

Slice your tonkatsu into pieces.

Put 1 1/4 cups dashi soup stock in a pan and heat on medium heat.

Add 1/3 cup soy sauce, 2 tablespoons mirin, and 1 tablespoon sugar to the soup and bring to a boil. Remove from the heat.

To cook 1 serving of katsudon, put 1/4 of the soup and 1/4 of the sliced onion in a small skillet. Simmer for a few minutes on medium heat.

Add 1 serving of tonkatsu pieces (half of 1 pork cutlet) to the pan and simmer on low heat for a few minutes.

Beat another one of the eggs in a bowl. Bring the soup to a boil and pour the egg over the tonkatsu and onion.

Turn the heat down to low and cover with a lid. Cook until the egg has set and remove it from the heat. The egg should be cooked through.

Serve by placing 1 serving of steamed rice in a large rice bowl. Top with the simmered tonkatsu on top of the rice. Repeat to make 3 more servings.