This culinary masterpiece combines the crispy and savory goodness of breaded pork cutlets with the rich umami flavor of a flavorful sauce, all on a bed of fluffy rice.
- 4 boneless pork chops
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- 1 onion, thinly sliced
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1 tablespoon sugar
- 1 cup dashi broth
- 4 cups cooked rice
- 4 green onions, chopped
- Furikake (optional), for garnish
- Season the pork chops with salt and pepper. Dredge each chop in flour, dip it into beaten eggs, and coat it with panko breadcrumbs.
- Warm the vegetable oil in a large skillet over medium heat. Fry the pork chops until golden brown and thoroughly cooked. Transfer them to a plate lined with paper towels to drain excess oil.
- In the same skillet, remove any excess oil, leaving about 1 tablespoon. Add the thinly sliced onion and cook until softened.
- In a bowl, combine soy sauce, mirin, sugar, and dashi broth. Pour the mixture into the skillet with the onions. Bring it to a simmer and cook for a few minutes.
- Slice the fried pork chops into thin strips and add them to the skillet. Allow them to simmer in the sauce for a couple of minutes, ensuring they are evenly coated.
- In serving bowls, place a portion of cooked rice. Top it with the pork and onion mixture from the skillet.
- Garnish with chopped green onions and furikake, if desired.
- Serve the English Japanese Katsudon hot and enjoy!