· 1 Pork Loin Steak (1cm/0.4" thick, 120g/4.2 oz)· Salt· Pepper· Cake or All Purpose Flour (for dusting)· 1/4 Egg· Water· Soft Panko (nama-panko, Japanese breadcrumbs)· Frying Oil (vegetable oil)· 50 ml Water· 1/5 tsp Dashi Stock Powder (kombu or bonito)· 1 tbsp Soy Sauce· 1 tbsp Mirin· 1 tsp Sugar· 70 g Onion· 1 Egg· Mitsuba Parsley· 200 g Fresh Steamed Rice· Donburi Pan (substitute: small pan)
Step 1Let's cut the ingredients for Katsudon. Slice the onion into 5mm (0.2") slices. Chop the mitsuba parsley into 1.5~2cm (0.6~0.8") pieces.Step 2Let's prepare the pork loin slice. Make several cuts across the tough, stringy part between the fat and lean meat. Flip it over and repeat the process. This will prevent the pork slice from curling up when deep-fried.Step 3Tenderize the pork slice with a meat pounder. Sprinkle the salt and pepper on one side.Step 4Crack the egg into a bowl and spoon a quarter of it into a shallow dish. Add a sprinkle of water and beat well with a whisk.Step 5Dust both sides of the pork slice with the all-purpose flour.Step 6Make sure to remove the excess flour and then dip the pork in the egg.Step 7Coat the pork with the nama-panko, soft bread crumbs and shape with your hands.Step 8Let's deep-fry the pork in a heavy pot. Preheat the oil to 170°C (340°F). Gently place the pork into the oil and deep-fry for 2 to 3 minutes. Slowly rotate the pork slice as shown to brown evenly.Step 9Flip it over with tongs and cook the other side for 2 to 3 more minutes until golden brown.Step 10Place the tonkatsu, deep-fried pork cutlet onto a cooling rack and drain the excess oil.Step 11When cooled, cut the tonkatsu into 1.5~2cm (0.6"~0.8") pieces.Step 12Let's make the katsudon sauce. Combine the water, dashi stock powder, soy sauce, mirin, sugar and the onion in a small pan. Stir lightly with chopsticks.Step 13Cover and turn on the burner to medium heat. When it begins to boil, reduce the heat to low and simmer for about 3 minutes.Step 14When the onion is completely cooked, place the tonkatsu into the pan.Step 15Crack the egg into a bowl. Beat the egg lightly and distribute it onto the tonkatsu.Step 16Cover again and cook on high heat for 20 to 30 seconds. Remove the lid. When the egg reaches the desired consistency, garnish with the mitsuba parsley and turn off the burner.Step 17Place the fresh steamed rice into a rice bowl. With a turner, gently place the mixture onto the rice.