katsudon is something my mom learned how to make In Japan when we were living there, which may be part of the reason why I really like it.
We have a recipe in some cookbook which is kinda the one i followed except for in the final preparation on the ingredients. this is a pretty simple recipe it takes a little bit of prep but it is soooo worth it
I started by breading the pork cutlets
It's simple 3 stage breading, Seasoned flour / beaten egg/ then Panko Bread crumbs
The Theory behind breading these first, is that the Crust will settle and after being fried it will stay attached to the pork better
Bring the ingredients to a simmer then add the onions
You can cook the Cutlets one of two ways, you can use about an inch of oil and "deep" fry themor use a little over a quarter inch of oil, Fry one side then flip and repeat.
The oil should be like 350, I normally just drop in a panko breadcrumb and when it bubbles it's hot enough to fry.
Drain on a cooking rack over a layer of paper towels on a sheet tray
because I have a lot of cutlets to cook, I stored the cutlets in a 175 oven to keep the crust crisp while I fry the remainder
Crunchy Toasty Pork
While the last batch of pork is frying, Scramble some eggs(6ish for 4 servings)
Construction!: Bowl of rice( you've seen how to make this)
place scrambled eggs, Fresh peas , A ladle of sauce(extra onions for me) then Sliced Cutlet