Pork katsu bowl / 돈까스덮밥

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This dish is originally from Japan, yet so popular in Korea. The sauce is savory & sweet, pork cutlet is crispy and egg is tender. Make it for real, right now. Ingredients (serving size: 1) 1 bowl of cooked rice 1ea Pork cutlet 1 egg, beaten 1/2ea Onion, sliced Sauce : 2TBSP Soy sauce, 1TBSP Sugar, 1/2cup of water, 1 kombu Garnish : Scallion, pickled ginger   1. We used frozen pork cutlet to make it simple, but you can use homemade or hmart bought. Make sure it’s defrosted before frying. Fry pork cutlet with enough oil (half-depth of the meat) until golden brown. Set aside.   2. Bring 1/2cup of water to boil with a kombu over medium-high heat. Once it’s boiling, take out the kombu and reduce heat to medium, add soy sauce and sugar. Stir it, and add sliced onion.   3. When onions get transparent and brown, pour a beaten egg over the sauce. Turn off the heat when the egg is half cooked.   4. Get a bowl of rice, pour the egg-sauce mixture over the rice, and top with sliced pork cutlet. Garnish with chopped scallion and pickled ginger.