Katsudon (fried breaded pork chop with rice)

Ingredients:

• 2 natural pork chops, boneless (110 g)
• 2 cups boiled round grain white rice (rinse well before cooking to remove starch)
• 3 eggs
• 1 tbsp. panko breadcrumbs
• Vegetable oil for frying
• 1 tbsp. dashi broth
• 1/2 tbsp. mirin (sweet rice wine)
• 1/2 cup soy sauce
• 2 green onions, cut into 2.5 cm pieces

Preparation:

1. Cook rice an hour before lunch.
   
   In a bowl, beat 1 egg, coat the meat in the egg, and then in the breadcrumbs.
   
   Submerge the pork cutlets in enough oil to cover them. Fry until tender and golden brown. Transfer the tonkatsu pork cutlets to a paper towel to absorb excess oil. Slice the cutlets diagonally into 1cm strips.
2. Bring the dashi, mirin, and soy sauce to a boil in a saucepan. Then add the sliced ​​green onions and simmer until soft. Fill two deep bowls halfway with rice. Place one cutlet, cut into strips, on top of the rice in each bowl, making sure it appears whole.
   
   Beat the eggs in a bowl, then slowly pour them into the pan with the dashi and onions. When the eggs are almost set, stir once. Spoon half the egg mixture onto the pork in each bowl.
   
   Then pour more broth into the bowls. You may not need all of it. Serve immediately.