Katsudon Pork Cutlet Bowl

Instructions

1. Prepare the pork cutlets
   Season the pounded pork cutlets with salt and pepper on both sides. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each cutlet first in flour, then dip in egg, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere.
2. Fry the cutlets
   Heat oil in a large, deep skillet to 350°F (175°C). Fry the breaded cutlets for 3-4 minutes per side until golden brown and cooked through (internal temperature of 145°F/63°C). Transfer to a paper towel-lined plate to drain excess oil. Let rest for 5 minutes, then slice each cutlet into 1/2-inch strips.
3. Prepare the broth
   In a medium saucepan, combine dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat. Add the sliced onions and cook for about 5-7 minutes until the onions are soft and translucent.
4. Cook the egg mixture
   Divide the sliced pork cutlets and onion mixture among 4 small saucepans. Pour an equal amount of broth into each pan. Bring to a simmer. Beat the eggs in a small bowl and pour an equal portion over each saucepan. Cover and cook for 1-2 minutes until the eggs are just set but still slightly runny.
5. Assemble the bowls
   Place a generous portion of hot rice in each serving bowl. Carefully slide the pork, egg, and broth mixture over the rice in each bowl. The residual heat from the broth and rice will continue to cook the eggs slightly.
6. Garnish and serve
   Sprinkle each bowl with sliced green onions. Serve immediately while hot, allowing diners to mix the egg into the rice as they eat.