This recipe was shared with us by the Nelson family, a military family whose service has meant raising their four kids in locations around the world. Because of the family’s ever-changing address, mom Heather tries to find ways to duplicate different international specialties at home so the kids don’t miss their old favorites when they’re living in a new country. She says that this Katsudon recipe is the unanimous favorite in their household: “The kids would eat it every day if I let them!”
- Beat two of the eggs in a shallow dish and set aside.
- Place the flour in another shallow dish, and the panko in a third.
- Dredge each pork cutlet first in flour, tapping off the excess; then in beaten egg; and finally, coat thoroughly in panko.
- Coat a large skillet lightly with oil and place over medium heat.
- Fry the pork cutlets until golden brown all over, turning once. Remove to a wire rack to cool slightly, then cut into 1/2-inch strips.
- In a medium bowl, mix the dashi powder, water, sugar, honey and soy sauce. Pour 3/4 of the sauce into the pan, reserving the rest for garnish.
- Add the sliced onions to the sauce in the pan. Cook for about 10 minutes, or until the onions are tender.
- Add the sliced pork and cook until the sauce begins to thicken slightly.
- Beat the remaining two eggs and pour over the pork. Cover the pan immediately and cook for 1 minute to set the eggs.
- Serve over rice, adding the reserved sauce on top.