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
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.
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.
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.
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.
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.
Serve
Serve over bowls of steamed rice, and garnish with scallions.
