Katsudon - Japanese Street Food - Pork Cutlet Tonkatsu - Tonkatsu Kichibei Sannomiya Main Store

Gather all necessary ingredients for making Katsudon. This includes pork cutlet (tonkatsu), rice, and other components.

Choose the type of pork cutlet - shoulder loin for a stronger, meatier flavor (recommended for men) or back loin for a lighter flavor with less fat (recommended for women).

Prepare the pork cutlet by seasoning and breading it with flour, egg, and panko breadcrumbs.

Deep fry the breaded pork cutlet in hot oil until golden brown and crispy.

Cook a serving of rice to be used as the base of the Katsudon bowl.

Prepare the broth by mixing dashi stock, soy sauce, mirin, and sugar in a pan. Bring it to a simmer.

Add sliced onions to the simmering broth and cook until they soften.

Cut the fried pork cutlet into strips and place it on top of the onions in the pan.

Beat an egg and pour it over the pork and onions. Let it cook briefly until the egg is just set but still soft.

Place the cooked rice in a bowl, then slide the pork, egg, and onion mixture on top of the rice along with the broth.

Serve the Katsudon hot, garnished with chopped green onions or nori if desired.