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TONKATSU (Deep-fried Pork Cutlet):
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1.
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Cut small incisions in the surface and sides of the pork just to tenderize the meat, particularly in the muscle and fat areas.
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2.
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Once the meat is tenderized, sprinkle salt and pepper on both sides.
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3.
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Add the plain flour to both sides of the meat and place directly into the bowl containing the beaten eggs.
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After thoroughly soaking the meat with the egg, coat the meat all over with panko breadcrumbs.
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4.
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Carefully submerge the meat in a saucepan of hot oil.
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Fry for about 4 minutes on each side, being careful not to burn the meat.
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5.
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Once the meat is cooked through, remove and drain well on paper towels.
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Cut the pork cutlet into strips and set aside.
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KATSUDON & SAUCE :
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1.
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Add soy sauce, mirin, sugar, stock, and sliced onions in a small saucepan.
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Place over medium heat and let it simmer for a few minutes.
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(The sauce will reduce over high heat so you may add a little water and taste to your liking.)
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2.
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Carefully place 1 tonkatsu (fried pork cutlet) over 1/4 of the the sauce and onions.
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Pour 1/4 of the slightly beaten egg over the tonkatsu and sauce and sprinkle a few sprigs of spring onions on top.
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3.
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Cover the saucepan with a lid and cook until the egg is nearly set.
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4.
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Remove from heat and slide everything onto your bowl of rice.
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Serve immediately.
