Katsudon Recipe

Place the flour, egg, and breadcrumbs separately in three large plates to hold the pork chops. Flatten the pork chops using a rolling pin. Dredge the pork chops in flour, dip them in the egg, and coat with breadcrumbs. Cover with plastic wrap, refrigerate for 10 minutes, and then dip them again in the egg and breadcrumbs. Preheat a wok over high heat, pour in 2 cm of oil, and heat.

To finish, add the pork chops one at a time, reduce the heat, and cook for 4 minutes on each side, until they are well cooked and the breadcrumbs are golden. Remove from the wok and slice. In a saucepan, pour in the broth, soy sauce, and mirin, and bring to a simmer. Add the sliced onion and let simmer for 5 minutes. Beat the eggs, pour them into the saucepan, and cook for 1 minute covered. Divide the rice into 4 bowls, add the pork chops, and drizzle with broth. Serve immediately.