Katsudon

Instructions

1. Step 1: Prepare the pork loin by cutting it into a thin cutlet.
2. Step 2: In a shallow dish, mix together flour, a pinch of salt, and a few grinds of pepper.
3. Step 3: Dip the pork cutlet in the flour mixture, then in the beaten eggs, and finally in the panko breadcrumbs.
4. Step 4: Heat the vegetable oil in a large frying pan over medium-high heat and fry the pork cutlet until golden brown and crispy, about 4-5 minutes per side.
5. Step 5: Drain the pork cutlet on paper towels.
6. Step 6: In the same pan, add the tonkatsu sauce and bring to a simmer.
7. Step 7: Add the sliced green onions, shiitake mushrooms, and grated daikon radish to the pan and stir to combine.
8. Step 8: To assemble the Katsudon, place a scoop of cooked Japanese rice in a bowl, then add the fried pork cutlet on top.
9. Step 9: Spoon the tonkatsu sauce and vegetable mixture over the pork cutlet.