Panko-crusted pork cutlet simmered briefly in sweet dashi-soy sauce with onion, then bound with a two-stage egg pour that sets into a soft, glossy blanket rather than a fully scrambled topping - the technique that defines tamago-toji katsudon.
•4 boneless pork loin chops, pounded to 1/2 inch thickness
•Salt and pepper, to season
•1/2 cup flour
•2 eggs, beaten, for breading
•1.5 cups panko breadcrumbs
•Vegetable oil, for frying
•1 onion, thinly sliced
•1 cup dashi
•1/4 cup soy sauce
•2 tbsp mirin
•1 tbsp sugar
•1 tbsp sake
•4 eggs, lightly beaten, for the donburi topping
•4 cups cooked short-grain rice
•Green onions, sliced, for garnish
Steps
1.Season the pork chops with salt and pepper, dredge in flour, dip in the beaten egg, then coat generously in panko, pressing to help it adhere.
2.Heat about 1/2 inch of oil in a skillet to 340F (170C) and fry the cutlets 3-4 minutes per side until deep golden and cooked through; drain on a rack and slice into strips.
3.In a small individual-portion frying pan, combine the dashi, soy sauce, mirin, sugar, and sake, and bring to a simmer.
4.Add a portion of the sliced onion and cook for 2-3 minutes until soft and translucent.
5.Lay a sliced cutlet on top of the onions, then pour half of one portion's beaten egg evenly over the pork and onion.
Cover and cook for 30-60 seconds until the egg is partially set, then pour in the remaining egg for that portion, cover again, and cook until just set but still glossy, another 30-60 seconds - this two-stage egg pour is what gives katsudon its signature soft, glossy egg blanket instead of a fully scrambled topping.
7.Slide the cutlet and egg directly onto a bowl of hot rice, letting the sauce soak in; repeat for the remaining portions, garnish with green onions, and serve immediately.