# Katsudon [Link](https://thewoksoflife.com/katsudon/)  ### Equipment - pan/skillet on stove (qty 2) ### Ingredients - Meat of choice: - pork chops - 2 center-cut, boneless, pounded down to a centimeter thick - chicken - salt and pepper - flour (for dusting) - panko - oil (for frying) - stock - dashi stock or chicken stock - sugar - soy sauce - Mirin - eggs - onion - steamed white rice - scallions (chopped) ### Instructions 1. Prep - thinly slice 1 medium onion, set aside - cook rice in rice cooker - heat a thin, even layer of oil in a cast iron pan or skillet over medium heat. The oil is ready when you throw a panko breadcrumb into the oil and it sizzles. 2. Start - Season the meat with salt and pepper, and dust with a light, even coating of flour. - In one shallow bowl, beat an egg. - Put panko (about 1 cup) into another shallow bowl. - Dip the meat into the egg to coat. - Transfer the meat to the panko and press it evenly into the meat to get a good coating. 3. Cook - Carefully lay the meat in the hot oil and cook - for pork chops: 5-6 minutes on one side, until golden brown. Flip and cook the other side for another 5-6 minutes. - Drain on a plate lined with a paper towel. 4. Toppings - in a small bowl, add: - stock, 1/2 cup - sugar, 2 teaspoons  - soy sauce, 1 tablespoon - Mirin, 2 teaspoons - In another bowl, lightly beat 2-3 eggs - (qty depending on what you want the focus to be, chicken or egg) - Add a tablespoon of oil to a pan over medium heat, and add the sliced onion. Fry the onions until they’re translucent and slightly caramelized. 5. Combine - Pour the stock mixture over the onions. - Slice your tonkatsu into pieces (strips) and place on top of the onions. - Drizzle the egg over everything. - Cook (typically covered) over medium low heat until the egg is just set. 6. Serve 1. Serve over bowls of steamed rice, and garnish with scallions.