Ingredients
Equipment
Instructions
- Pat the pork chops dry and season with salt and pepper. Pound them to an even ½-inch thickness. Set up three shallow dishes for breading: one with flour, one with the beaten egg, and one with panko.
- Dredge each pork cutlet in flour, shake off excess, then dip in the egg, and finally press firmly into the panko breadcrumbs until fully coated.
- Heat oil in a large skillet over medium-high heat. Carefully place the breaded pork in the skillet and fry for 3-4 minutes per side, until golden brown and cooked through. Transfer to a wire rack to drain and rest.
- In a smaller skillet, combine dashi, soy sauce, mirin, and sugar. Bring to a simmer over medium heat. Add the sliced onions and cook for 5-7 minutes until softened.
- Slice the cooked tonkatsu into ¾-inch strips. Arrange the strips over the simmering onions. Drizzle the lightly beaten eggs over the pork. Cover and cook for 1-2 minutes until the eggs are just set but still soft.
- Divide the hot cooked rice between two bowls. Gently slide the katsu and egg mixture from the skillet on top of the rice. Pour any remaining sauce over the top. Garnish with chopped scallions and serve immediately.
Notes
For the crispiest pork, use Japanese Panko breadcrumbs; they are lighter and create a better texture.
Ensure your oil is hot before frying to prevent the cutlets from becoming greasy.
Don't overcook the egg; it should be soft and slightly jammy to create a luscious sauce.
Ensure your oil is hot before frying to prevent the cutlets from becoming greasy.
Don't overcook the egg; it should be soft and slightly jammy to create a luscious sauce.
