8 Must Try Japanese Foods 食べるべき日本食

Prepare rice according to package instructions and keep warm.

Season pork cutlets with salt and pepper on both sides.

Dredge each pork cutlet in flour, shaking off excess.

Dip the floured cutlets into beaten eggs, coating evenly.

Press the cutlets into panko breadcrumbs to coat thoroughly.

Heat cooking oil in a deep skillet over medium heat.

Fry the cutlets until golden brown and cooked through, about 4-5 minutes per side.

Remove cutlets from the skillet and drain on paper towels.

Slice the fried cutlets into strips and set aside.

In the same skillet, sauté sliced onions until translucent, about 3-4 minutes.

Add dashi broth, soy sauce, mirin, and sugar to the skillet; bring to a simmer.

Gently place the cutlet strips on top of the simmering broth and onions.

Pour beaten eggs over the cutlets and cover the skillet; cook until eggs are set, about 3-4 minutes.

Serve the katsudon over warm rice, garnished with sliced green onions.

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