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
1 medium onion (thinly sliced)
2 servings steamed white rice
1 scallion (chopped)
Instructions
Prep
Season the meat with salt and pepper, and dust with a light, even coating of flour.
In one shallow bowl, beat the egg.
Put the panko (about 1 cup) into another shallow bowl.
Cook
Add thin, even layer of oil to 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.
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.
Sauce
in a small bowl, add:
stock. 1/2 cup
sugar, 2 teaspoons
soy sauce, 1 tablespoon
Mirin, 2 teaspoons
In another bowl, lightly beat 3 eggs
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 and place on top of the onions.
Drizzle the egg over everything.
Cook over medium low heat until the egg is just set.
Serve
Serve over bowls of steamed rice, and garnish with scallions.
