A triumphant Japanese rice bowl that takes the already-spectacular Tonkatsu and transforms it into something even more comforting: the fried cutlet is sliced and simmered briefly in a sweet dashi-soy broth with onions and softly set egg before being poured over rice. The panko crust softens slightly to absorb the broth while retaining its character.
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The Tonkatsu. Score the fat cap of each pork chop. Season with salt and pepper. Bread in flour, beaten egg, and panko, pressing firmly. in oil at 340 degrees F (170 degrees C) for 5-6 minutes until deeply golden. Rest on a wire rack for 3 minutes , then slice into 1-inch strips.
The Broth. In a wide, shallow oyakodon pan, combine dashi, soy sauce, mirin, and sugar. Bring to a over medium heat.
The Onions. Add the sliced onions to the broth and for 3-4 minutes until they are soft and sweet.
The Katsu. Lay the sliced Tonkatsu strips over the onions in the pan. Let them sit in the broth for 1 minute to absorb flavor. The crust will soften slightly and soak up the savory liquid.
The Egg and Serve. Pour the beaten egg in a circular motion over the katsu. Cover immediately and cook for 45-60 seconds until the egg is barely set and still trembling in the center. Slide the entire contents over a bowl of hot rice. Serve immediately.
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