Katsudon Recipe

Season both sides of pork with salt and pepper. Using a meat mallet, pound pork to desired thickness. Dredge meat in breading and set aside.

Make the sauce: Whisk together all ingredients in a bowl until sugar 
is dissolved.

Fill a large frying pan with vegetable oil until ½ inch deep; heat to 320ºF. Fry coated fillets until golden brown, about 2 minutes on each side. Drain on a wire rack then slice into ½-inch-thick strips. Divide rice among 4 bowls; set aside.

Heat 1 tablespoon vegetable oil in a small frying pan. Sauté 1 portion of the onions until translucent. Add ¼ of the sauce and 1 pork chop, placing it on the center. Allow liquid to simmer and pork to heat through.

Break an egg over the pork chop. Continue to simmer for 1 minute or just until the egg turns slightly opaque. Immediately pour pork, onions, and sauce over 1 bowl of rice. Repeat with remaining ingredients. Top with sliced leeks and serve hot.