Steps

1. Prepare pork loin (thinly sliced) and use a massage gun or similar to increase its surface area.
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2. Sprinkle salt on the spread-out pork loin.
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3. Spread flour and panko on a tray. Coat the pork loin with flour, beaten egg, and panko in that order.
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4. Curve the coated pork loin using toothpicks to create a three-dimensional effect. 【This is the key!】 By curving it before frying and setting its shape, it can appear thicker than it is.
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5. Fry the coated tonkatsu in frying oil at 170°C.
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6. Thinly slice the onion (approx. 1/4).
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7. Beat 1 egg and set aside half of it in a separate container.
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8. Finely chop the silken tofu (approx. 1/4). 【This is the key!】 Using silken tofu can make it appear like the egg white, creating a fine texture.
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9. Mix the chopped tofu with the remaining half of the beaten egg that was set aside to create a pseudo-egg mixture.
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10. Add sake, mirin, soy sauce, dashi granules, sugar, and ginger to a pot for the katsu-don sauce.
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11. Heat the pot and, once the sauce is warm, add the sliced onion and simmer.
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12. Pour the prepared pseudo-egg mixture over the simmered onion.
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13. Remove the toothpicks from the fried tonkatsu and cut it into bite-sized pieces.
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14. Add the cut tonkatsu to the simmered onion and egg mixture and simmer further.
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15. Attach a bottom-raising attachment to a bottom-narrowing bowl and add rice (approx. 100g).
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16. Arrange the cut tonkatsu on top of the rice first.
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17. Fill the empty spaces between the tonkatsu with the simmered pseudo-egg and onion mixture.
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18. Pile more simmered onion on top to make it look voluminous.
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19. For the finish, scatter green onions to hide the gaps and complete the frugal katsu-don. 【This is the key!】 By thinking only about the composition from above and placing the tonkatsu first, you can plate it attractively even with fewer ingredients.
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