Katsudon

• Cutlet:
• 1 pork chop or chicken breast

plain flour

• 2 eggs, beaten

panko breadcrumbs

• Egg Component:
• 2 eggs, beaten
• 1/2 large onion, sliced
• 1/2 cup dashi stock
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1/2 tbsp sugar

green onion, sliced for garnish

Rice

CRISPY CUTLET

• 1 pork chop or chicken breast

plain flour

• 2 eggs, beaten

panko breadcrumbs

EGGS COMPONENT

• 2 eggs, beaten
• 1/2 large onion, sliced
• 1/2 dashi stock
• 1 soy sauce
• 1 mirin
• 1/2 sugar

green onion, sliced for garnish

rice

1. Prepare pork/chicken cutlet: set out your breading station – plain flour, eggs and panko breadcrumbs.
2. With a meat tenderiser or the back of your knife, flatten your pork chop/chicken breast into an even piece. Coat your meat in the plain flour, followed by the eggs and lastly into the breadcrumbs.
3. Fry the cutlet until golden brown, set aside.
4. In a pan with a bit of oil, fry your onion slices until slightly browned. Pour in the dashi stock, soy sauce, mirin and sugar. Stir to dissolve the sugar and bring to a simmer.
5. Pour in the beaten eggs, cover and cook for 2 minutes.
6. Serve the eggs over a bed of rice and topped with the cutlet and green onions.