Katsudon

Make shallow cuts along the fat and meat to prevent curling. Use a tenderizing hammer, similar gadget, or a fork to make small holes in the pork.

Season the pork slice on both sides with salt and pepper.

Coat the seasoned pork in flour, wiping off any excess.

Dip the floured pork into a beaten egg.

Cover the pork completely in panko bread crumbs, pressing firmly to ensure adhesion.

Heat cooking oil in a pot or frying pan to 160°C (320°F). Use enough oil to cover the meat.

Carefully add the breaded pork to the hot oil. Fry for approximately 3 minutes until golden brown, trying to maintain the oil temperature and avoid moving the katsu.

Flip the pork and fry the other side for another 3 minutes until golden brown.

Remove the tonkatsu from the oil and let it rest on a rack. Place it standing so excess fat can drip off.

While the katsu rests, slice ¼ onion. Optionally, thinly slice green onion (negi) and mitsuba.

In a pan, combine cooking sake, mirin, soy sauce, and dashi stock. Bring to a simmer and cook for at least 2 minutes. A bit of sugar can be added for extra richness.

Add the sliced onions to the simmering sauce base. Cover the pan and cook on low-medium heat until the onions are translucent.

Cut the rested tonkatsu into bite-sized pieces.

Add the cut tonkatsu and sliced green onion to the pan with the onions and sauce. Pour over 1 beaten egg.

Cover the pan and let it sit for about 20-30 seconds. Add the mitsuba (if using). Cover again and cook for another 30 seconds, being careful not to overcook the egg.

Once the egg is starting to set but still slightly runny, use a spatula to ensure it's not stuck. Gently slide the katsudon onto a bowl of cooked rice.