Tojinai Katsudon (Open-Faced Pork Cutlet Rice Bowl)

Steps

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1. 1
   In a bowl, whisk together the eggs, usukuchi soy sauce, and sugar. In a separate bowl, mix the dashi stock with the potato starch, then combine it into the egg mixture, dissolving the sugar first before mixing thoroughly.
   ▶ ≈0:18
2. 2
   Combine the honey, soy sauce, sake, and oyster sauce, then microwave at 600W for about 30-40 seconds to cook off the alcohol, making the katsudon sauce.
   ▶ ≈1:04
3. 3
   Use kitchen shears to snip the tough connective tissue between the fat and lean meat on both sides of the pork to prevent curling, then season one side with salt and pepper.
   ▶ ≈1:38
4. 4
   Mix equal parts flour and water into a batter, then spread it evenly over both sides and the edges of the pork, replacing the usual flour-and-egg dredging step.
   ▶ ≈2:26
5. 5
   Press the batter-coated pork into the panko, firmly pressing to adhere the crumbs on both sides and the edges.
   ▶ ≈3:05
6. 6
   Test the oil temperature until it sizzles gently, then place the pork in the pan. Shallow-fry with a small amount of oil, occasionally ladling hot oil over the top and shaking the pan for even browning, cooking about 4 to 4.5 minutes per side until done.
   ▶ ≈3:44
7. 7
   Drain the fried pork and let it stand upright to cool, allowing excess oil to drip off while residual heat finishes cooking the meat.
   ▶ ≈5:18
8. 8
   Heat a small pan, add the olive oil, and swirl to coat the pan evenly. Stir the prepared egg mixture well (as the starch settles), then test the heat and pour the entire mixture into the pan.
   ▶ ≈5:34
9. 9
   Once the egg puffs up at the edges, use a spatula to gather it toward the center until it's evenly half-cooked. Remove from heat while the surface is still soft and silky, then place the egg on top of a bowl of rice.
   ▶ ≈6:22
10. 10
    Cut the fried pork cutlet into bite-sized pieces and arrange them on top of the egg with the cut sides facing up for visual appeal. Sprinkle with chopped spring onion and shichimi chili pepper, then drizzle the katsudon sauce over the top to finish.
    ▶ ≈7:02