Katsudon

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Recipe

Ingredients

1 cup	short-grain Japanese rice
1 1/4 cups	water
2	boneless pork chops
1/2 cup	all-purpose flour
2	eggs
1 cup	panko breadcrumbs
—	salt to taste
—	black pepper to taste
1/2 cup	vegetable oil
1 cup	dashi stock
2 tablespoons	soy sauce
2 tablespoons	mirin
1 tablespoon	sugar
1	onion, thinly sliced
2	green onions, chopped

Instructions

1. 1 Rinse the rice under cold water until the water runs clear, then combine with 1 1/4 cups of water in a rice cooker. Cook according to the manufacturer's instructions.
2. 2 Season the pork chops with salt and black pepper on both sides.
3. 3 Dredge each pork chop in flour, shaking off excess, then dip into beaten eggs, and finally coat with panko breadcrumbs.
4. 4 Heat vegetable oil in a large skillet over medium heat. Fry the pork chops until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.
5. 5 In a separate pan, combine dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.
6. 6 Add the sliced onion to the simmering sauce and cook until the onion is tender.
7. 7 Slice the fried pork chops into strips and add them to the pan with the onion and sauce.
8. 8 Beat the remaining egg and pour it over the pork and onion mixture. Cover and cook until the egg is just set.
9. 9 Serve the cooked rice in bowls, top with the pork and egg mixture, and garnish with chopped green onions.