Katsudon (Breaded Pork Cutlet with Egg over Rice)

• 300 g Short-grain rice
• 300 g Pork loin roast boneless
• 3 Egg
• 80 g Panko breadcrumbs
• 250 ml Vegetable oil
• 1 medium Yellow onion
• 2 tsp Dashi powder
• 300 ml Water
• 45 ml Soy sauce
• 45 ml Mirin
• 30 ml Sake

1. Rinse the rice in cold water until the water runs mostly clear, then drain well. Cook it in a rice cooker, or simmer in a saucepan with water according to your usual method, until tender. Keep warm while you prepare the topping.
2. Cut the pork into 2 even cutlets, then gently pound to an even thickness so they cook evenly. Beat 1 egg in a bowl, then put the panko in a second bowl. Dip each cutlet in the egg, then coat well in panko, pressing lightly so it adheres.
3. Heat the vegetable oil in a large frying pan over medium-high heat. Fry the cutlets for 3 to 4 minutes per side until deep golden and cooked through, then lift out and drain briefly. Slice each cutlet into strips.
4. Thinly slice the onion. In a clean large frying pan, combine the dashi powder, water, soy sauce, mirin and sake, then bring to a gentle simmer. Add the onion and simmer for 4 to 6 minutes until softened but not collapsed.
5. Beat the remaining 2 eggs just until the whites and yolks are loosely combined. Lay the sliced cutlet over the onions and simmer for 1 minute to warm through and let the coating soak up some broth. Drizzle the eggs over the top, cover, and cook for 1 to 2 minutes until the eggs are lightly set and still a little runny in places.
6. Divide the hot rice between 2 bowls. Spoon the cutlet, onion and egg mixture over the rice, along with plenty of the sauce. Serve immediately while hot and saucy.

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