Katsudon (Donburi with breaded pork cutlet)

Course of action

• Cook the rice according to instructions.
• Grooms the meat by removing tendons. Season with salt and pepper on both sides.
• If you have a meat hammer, you can advantageously pound the meat a little thinner (not as thin as a wiener schnitzel).
• Put the meat in the fridge for 15 minutes while you heat the taste-neutral oil to 180 degrees.
• Find 3 bowls - one with flour, one with beaten egg and one with panko.
• Turn the meat in the flour, then the egg mixture and finally in the panko.
• Put the breaded meat in the hot oil and cook for 2-3 minutes on each side.
• Set the chop aside and let it rest.
• Put the sugar, dashi, soy and mirin in a small pan and bring to the boil.
• Chop the onion into slices and put it in the pan. Fry until the onions are soft and the liquid has evaporated.
• Slice the cutlet and place it on top of the onions. Pour the beaten egg over it.
• Cover the pan with a lid and turn off the heat after approx. 30 seconds when the egg is lightly-prepared.
• Chop the spring onion.
• Put the rice in the bottom of the bowl and place the caramelized onions and the breaded pork chop on top.
• Top with sauce and spring onions