Pork Loin Katsudon Rice Bowl

• 2 slice Pork loin
• 1/2 Onion
• 2 tbsp A Soy sauce
• 1/2 tbsp A Mirin
• 1 tabelspoon A Sugar
• 100 ml Dashi stock
• 1 Egg (to coat the cutlets)
• 1 enough to coat the pork Flour (to coat the cutlets)
• 1 enough to coat the pork Panko (to coat the cutlets)
• 1 dash Salt
• 1 dash Black peppers
• 4 Eggs (medium)
• 2 servings' worth Cooked white rice

1. Slice the onions.
2. Mix the A ingredients.
3. Prepare dashi stock with kombu and bonito by referring to.
4. Make the sauce by boiling dashi stock and A ingredients in a pot.
5. Remove the sinew from the pork and flatten by pounding.
6. Season with salt and pepper.
7. Coat the pork in the order of flour, egg and panko.
8. Fry in oil at 360F/180C.
9. When the noise of frying oil changes, remove from the oil.
10. Don't overcook the meat.
11. Slice the pork into 6.
12. Make individual serving at a time.
13. Boil half of the sauce from Step 3 and half the onions into a small pan over medium heat.
14. Place the pork into the pan and pour in 2 beaten eggs.
15. Cover with a lid and cook for 20-30 seconds, then turn off the heat.
16. Top the eggy meat on a bowl of rice.
17. Repeat Step 8-9 to make the sauce and pour as much as you prefer.

loin, onion, sugar, stock, egg, enough, enough, salt, black peppers, eggs, rice

Taken from cookpad.com/us/recipes/154935-pork-loin-katsudon-rice-bowl (may not work)