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Katsu:
Assembly:
Breading station: in three separate medium-sized bowls, add flour, egg, and panko crumbs. Season your pork chops with salt, then coat them with flour, shake off the excess, dip them in the egg mixture, fully covered (no dry spots), and dip them into the panko pressing down to coat thoroughly. Place them on a sheet tray to the side. Fill up a heavy bottom pot just over halfway with vegetable oil. Heat to 180C, then fry your pork chops, two at a time to avoid overcrowding, for 4 - 6 minutes or until crispy, golden brown, and the internal temperature reads 73C, remove with a spider and drain on a sheet tray with a wired rack. Season with salt immediately.
Dashi - In a saucepan, over medium heat, add water, kombu, and bonito flakes; bring it to a simmer and cut off the heat. Steep for 15 min, pass it through a fine mesh strainer, and reserve the liquid. Set a nonstick pan over medium-high. Add enough oil to coat the bottom of the pan; once hot, add onion, saute for one minute, cover with a lid, and cook, stirring occasionally, until softened, about 2 - 3 minutes. Then add your dashi, mirin, shirodashi, sake, and soy sauce; stir, bring to a boil and reduce the mixture by half, about 3 minutes. Slice 2 pieces of your katsu into ½ “ thick sliced, add it into your simmering pan, pour your eggs all over the onions, cover with a lid and let it cook for 1 - 2 minutes or until the egg is cooked. In a large bowl, add cooked rice, followed by your Katsudon, and a nice layer of green onion.