Tonkatsu Pork Bowls

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 in flour, shaking off excess, then dip in egg, and finally coat thoroughly with panko, pressing gently to adhere.
2. Fry the tonkatsu
   Heat vegetable oil in a large, deep skillet to 350°F (175°C). The oil should be about ½-inch deep. Fry the breaded cutlets for 3-4 minutes per side until golden brown and crispy. The internal temperature should reach 145°F (63°C). Transfer to a wire rack lined with paper towels to drain excess oil.
3. Prepare the sauce
   In a small saucepan, combine dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and set aside.
4. Cook the onions
   In a medium skillet, add 3 tablespoons of the prepared sauce and the sliced onions. Cook over medium heat until onions are soft and translucent, about 5-7 minutes.
5. Slice the tonkatsu
   Allow the fried pork cutlets to rest for 5 minutes, then slice them into ½-inch wide strips, cutting against the grain for tenderness.
6. For donburi style (optional)
   If making the traditional katsudon style, place sliced tonkatsu over the cooked onions in the skillet. Pour the remaining sauce around the edges. Crack eggs over the top, cover, and cook on low heat for 2-3 minutes until eggs are just set but still runny.
7. Assemble the bowls
   Divide the cooked rice among four serving bowls. Top each with the sliced tonkatsu (or the tonkatsu-egg-onion mixture if using the donburi style). Pour some remaining sauce over each bowl.
8. Garnish and serve
   Sprinkle with sliced green onions. Serve immediately with tonkatsu sauce and Japanese pickles on the side. For additional flavor, you can also offer shichimi togarashi (Japanese seven spice) for sprinkling.