Steps

1. To make the cutlet, crack the eggs. Leaving a little of the egg yolk will make it easier for the coating to stick.
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2. Season the pork loin.
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3. Coat the surface of the pork loin with flour and lightly tap it off.
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4. Dip the flour-coated pork loin into the beaten egg and coat with panko breadcrumbs.
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5. Fry the cutlet, brought back to room temperature, in oil at about 170℃ for about 2 to 2.5 minutes. For katsudon, fry it lightly so it doesn't overcook. 【Here's the secret!】 If you find it troublesome to use oil and a pot for frying, you can also use pre-made fried cutlets.
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6. Remove the fried cutlet to a wire rack or similar and let it rest for about 1.5 minutes to finish cooking with residual heat.
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7. Slice the fried cutlet slightly thickly.
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8. Cut the onion into wedges.
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9. Add the sliced onion, 100cc of dashi, 20cc of soy sauce, 5g of sugar, and 30cc of mirin for simmering to the pot.
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10. Once the onion starts to soften slightly, add the sliced cutlet. This allows the umami from the pork to dissolve into the simmering liquid.
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11. Add the eggs in two stages. First, pour in the first portion of the egg mixture over the entire pot to create a chunky texture.
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12. Once it reaches a good consistency, turn off the heat.
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13. After that, let it steam for about 20 seconds before serving over rice.
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14. Serve the cooked rice into bowls and top with the simmered cutlet and egg.
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15. Garnish with chives. 【Here's the secret!】 Don't make the katsudon broth too watery. If the ratio of egg to dashi is 1:1, it will turn out like tamagoyaki (rolled omelet). If there's too much dashi, it will become mushy.
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