Katsudon

Ingredients

• 1½ cups Japanese short-grain rice (more if you prefer to have more rice)
• 2 pork loin cutlets, roughly 180grams each (they are often labeled tonkatsu cuts in Japanese supermarkets, look for pieces with nice fat marbling)
• 1 tablespoon light Japanese soy sauce (optional)
• 1 tablespoon mirin (optional)
• 2 shiso leaves, julienned (optional)
• salt and pepper
• 6 tablespoons cornflour (cornstarch)
• 1 egg, beaten
• 2 cups panko (Japanese breadcrumbs)
• oil for deep-frying
• 1¼ cups dashi
• 3½ tablespoons mirin
• 1½ tablespoons light Japanese soy sauce
• 1½ tablespoons dark Japanese soy sauce
• ½ medium onion, peeled and sliced into rings or crescents
• 1 tablespoon oil
• 2 spring onions (preferably Japanese), cut into 4-cm lengths
• 4 eggs, beaten

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