Crispy Tonkatsu Donburi

Ingredients

• ¾ lb thinly sliced pork loin
• ⅛ tsp freshly ground black pepper
• ¼ tsp kosher salt
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 cup neutral oil for frying
• 3 servings cooked Japanese short-grain rice (about 5 cups cooked)
• 2 leaves green cabbage, cut into julienned strips
• Japanese Kewpie mayonnaise
• Tonkatsu sauce
• Pickled red ginger (beni shoga)
• Green onions, chopped

Instructions

1. Gather all ingredients and prepare steamed rice. For 3 servings, cook 2¼ cups uncooked Japanese short-grain rice to yield about 5 cups cooked rice.
2. Sprinkle salt and black pepper evenly over the thinly sliced pork loin.
3. Set up a breading station: dip each slice of pork first in flour, then in beaten eggs, and finally coat thoroughly in panko breadcrumbs.
4. Heat neutral oil (about ½ inch deep) in a large nonstick frying pan over medium-high heat.
5. When oil is hot, carefully add 2 pieces of breaded pork to the pan, laying them flat. Fry until the bottom is golden brown, then flip.
6. When both sides are golden brown and cooked through, remove the tonkatsu from the oil and drain on paper towels.
7. Divide the cooked rice among donburi bowls. Top with shredded cabbage and drizzle with Kewpie mayonnaise in a crisscross pattern.
8. Once the tonkatsu has cooled slightly, cut crosswise into ½-inch strips and arrange on top of the cabbage.
9. Drizzle with tonkatsu sauce and garnish with pickled red ginger and chopped green onions. Serve immediately.