How to make it
6 steps. Take it one step at a time.
Tenderize the pork loin pieces
Tenderize the pork loin pieces with a meat mallet. Season both sides with salt and pepper.
Dredge each pork cutlet
Dredge each pork cutlet in flour, then dip into one beaten egg, and finally coat thoroughly with panko breadcrumbs.
Heat oil to 350°F
Heat oil to 350°F (177°C) in a deep pan. Fry the cutlets for 3-4 minutes per side until golden brown and cooked through. Drain on a wire rack and slice into 1-inch strips.
8 minCombine dashi, soy sauce, mirin, and sugar
In a small skillet or katsudon pan, combine dashi, soy sauce, mirin, and sugar. Add the sliced onion and bring to a simmer over medium heat until softened.
5 minPlace the sliced tonkatsu
Place the sliced tonkatsu on top of the onions in the pan. Lightly beat the remaining 2 eggs and pour them over the pork and sauce. Cover with a lid and cook for 1 minute until the egg is just set but still soft.
1 minSlide the pork and egg mixture
Slide the pork and egg mixture over a bowl of hot steamed rice. Serve immediately.
A little kitchen wisdom
Using panko breadcrumbs is essential for the signature crunch. For the best texture, don't overcook the eggs; they should be slightly runny when you take the pan off the heat.
