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Tender and juicy pork loin covered in fluffy eggs, over a bed of steamed white rice.

Let's start cooking!

Make sauce in pot

Step 1 - Brine pork loin and make sauce

  • In a bowl, mix 500 ml water, 25 g salt and 25 g sugar until sugar dissolves.
  • Soak pork loins in brine and set aside for 12 hours in the refrigerator.
Brining keeps the pork loin juicy and locks in the flavor
  • In a pot, combine dashi stock, mirin, light soy sauce and white sugar.
  • Bring to a boil, remove from heat and set aside.
  • In 3 deep dish, place 2 beaten eggs in 1 dish, pour panko in 1 dish and flour in the other dish.
coating pork loin

Step 3 - Coat pork loin in flour, eggs and panko and deep-fry

  • Pat dry pork loin after brining and coat evenly in flour, followed by eggs and panko.
  • Repeat with the other pork loin.
  • In a separate pot on medium-low heat, heat up enough vegetable oil for deep-frying.
  • Place coated pork loins in hot oil andlet it fry for 6 to 8 minutes until golden brown and crispy.
  • Place deep-fry pork loin on a clean surface and slice into even pieces.
  • Repeat with the other pork loin. Set aside.
frying egg and pork loin

Step 4 - Make katsudon topping with egg

  • In a pan on medium heat, heat 2 Tbsp vegetable oil.
  • Fry yellow onions and spring onion stems for 1 minute before pouring in ¼ of the sauce.
  • Let it simmer for 3 minutes.
  • Place deep-fried pork loin into the pan and pour over 2 beaten eggs.
  • Let it cook for 3 to 5 minutes, with the lid on.

Garnish and serve!

Katsudon in bowl

Pour katsudon topping over a bed of steamed rice and garnish with chopped spring onions. Serve hot.

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