Katsudon (Japenese Pork Bowl)

• 2 boneless pork chops

• 200g flour

• Panko bread crumbs

• salt and pepper

• 1 egg

• Oil for frying

• 2 eggs, whisked

• 1/2 white onion, thinly sliced

• 1 cup cooked sushi rice

• 2 spring onions, thinly sliced

The stock

• 300ml dashi stock

• 1 tbsp light soy sauce

• 2 tsp sugar

• 2 tablespoons mirin

• Flatten the pork chops to 2cm, season with salt and pepper and dip them in egg, followed by flour and, finally, cover them with the panko breadcrumbs.

• Fill a wok half-way up with oil, and bring to 180*C. Place the tip of a chopstick into the oil, if it fizzes it's ready. Fry the pork chops until crispy and cooked through, set aside to rest.

• In a deep frying pan, pour stock ingredients and sliced onions and simmer for 10 minutes, or until onions are softened and sauce has reduced by ⅓.

• Slice the pork chops and place on top of the onions and stock.

• In a bowl whisk two eggs. Add spring onions in the the frying pan and pour eggs on top of the onions and around the pork chops, cover with a lid and cook for 2-3 minutes until eggs are lightly set, they should be runny.

• Serve on top of a bowl of steamed sushi rice and garnish with spring onions.