Rinse <quantity>1½<unit>cups</unit></quantity> of japanese short-grain rice until the water comes out clear

Add the rice to a heavy-bottomed pot. Cover it with enough water to top the first knuckle of your index finger when touching the rice

Bring to a simmer and stir once

Cover with a lid and turn the heat down. Cook over low heat for 16m until the rice is fully cooked. The gohan is ready

Heat <quantity>4<unit>cups</unit></quantity> of water in a saucepan until it reaches <temperature>71<unit>°C</unit></temperature>

Add <quantity>3<unit>cups</unit></quantity> of katsuobushi

Remove from the heat and let it infuse for 10m

Strain the katsuobushi. The katsuo dashi is ready

Pat dry <quantity>4</quantity> boneless pork chops

Fold cling film around each cutlet and gently pound them

Beat <quantity>2</quantity> eggs and pour them into a wide vessel

Dredge each cutlet in <quantity>6<unit>tbsp</unit></quantity> of all-purpose flour. Pat off any excess flour

Coat each cutlet in the egg and dip them in <quantity>100<unit>g</unit></quantity> of panko

Fill a tall frying pan halfway up with vegetable oil. Bring to <temperature>340<unit>°F</unit></temperature> over medium heat

Fry the cutlets until they are deep golden brown on both sides

Remove the cutlets and place on a cooling rack to drain the excess oil

Add salt to taste. The tonkatsu is ready

Add <quantity>1½<unit>cups</unit></quantity> of the katsuo dashi to a pot

Add <quantity>¼<unit>cup</unit></quantity> of mirin

Add <quantity>¼<unit>cup</unit></quantity> of soy sauce

Add <quantity>1</quantity> sliced white onion

Add <quantity>1<unit>tbsp</unit></quantity> of sugar and stir

Bring to a simmer and cook for 8m until the onions are tender

Set a frying pan over medium heat

Add <quantity>1<unit>cup</unit></quantity> of the katsuo dashi liquid with onions and bring to a boil

Slice the tonkatsu

Add the tonkatsu to the frying pan and baste it with the liquid

Cover with a lid and simmer for 2m to combine the flavors

Pour <quantity>2</quantity> beaten eggs around the pan and cook until set

Transfer to a bowl with the rice

Season with shichimi to taste. The katsudon is ready

Enjoy it!