Kanin
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Katsudon, nilalagyan ng kanin ng piniritong pork katsu na sinaing sa sibuyas, dashi-toyo broth, at telog na bahagyang luto.
Timplahan ang pork chop ng asin at paminta, pagkatapos ay patungan ng harina.
First, season the pork chops generously with salt and pepper, then lightly dust them with flour.
Ibabad ang baboy sa pinalo na itlog, pagkatapos ay balutan ng panko.
Dip each pork chop into the beaten egg, ensuring it's fully coated, and then press it into the panko breadcrumbs until well covered.
Iprito ang baboy sa mantika sa katamtamang apoy, 5-6 minuto bawat gilid, hanggang gintong-kayumanggi. Patuyuin.
Heat oil in a pan over medium heat. Fry the breaded pork chops for 5-6 minutes per side, or until they turn a beautiful golden brown. Once cooked, remove them and drain any excess oil.
Haluin ang stock, asukal, toyo, at mirin sa isang mangkok.
In a separate bowl, combine the stock (dashi or chicken), sugar, soy sauce, and mirin, stirring until well mixed.
Igisa ang sibuyas sa mantika hanggang transparent at caramelized.
In a clean pan or the same pan (after cleaning), sauté the thinly sliced onion in a little oil until it becomes translucent and slightly caramelized.
Ibuhos ang stock mixture sa ibabaw ng sibuyas.
Pour the made stock mixture over the sautéed onions.
Hiwain ang baboy, ilagay sa ibabaw ng sibuyas, buhusan ng pinalo na itlog.
Slice the fried pork chops into strips. Arrange these slices over the onions in the pan, then drizzle the remaining two beaten eggs evenly over the pork and onions.
Lutuin sa katamtamang-mahinang apoy hanggang halos malagyan ang itlog.
Continue to cook on medium-low heat until the egg is just set to your liking.
Ihain sa ibabaw ng kanin, garnish ng sibuyas na mura.
Serve the katsudon immediately over steamed white rice and garnish with chopped scallions.
