A flavorful Japanese dish featuring crispy pork cutlet served over a bed of steaming rice, topped with a savory egg and onion mixture, all drizzled with a homemade tonkatsu sauce.
Prepare the rice in a rice cooker or stovetop according to package instructions and set aside.
Pat the pork chops dry with paper towels. Season both sides with salt and pepper.
Set up a breading station: Place flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third dish.
Coat each pork chop in flour, shaking off excess. Dip into beaten eggs, then coat thoroughly with panko breadcrumbs, pressing gently to adhere.
In a deep skillet or frying pan, heat about 1 inch of oil over medium-high heat. Once hot, carefully add the breaded pork chops and fry until golden brown, about 4-5 minutes per side. Ensure the internal temperature reaches 145°F (62°C). Remove and drain on paper towels.
In a separate small bowl, mix together the soy sauce, mirin, and sugar to make a glaze. In a small sauté pan, add the sliced onion and cook over medium heat until softened. Add the light glaze and stir until combined. Pour in the two beaten eggs and gently stir to create a fluffy scramble. Cook until just set but still slightly runny.
Slice the fried pork cutlet into strips.
To assemble, place a generous serving of cooked rice in a bowl, layer with the sliced tonkatsu, and top with the fluffy cooked egg mixture. Drizzle with tonkatsu sauce and garnish with sliced green onion.
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