Thick-Cut Katsudon with Fresh Dashi

Method

1. Wipe the kombu lightly with a damp cloth and soak it in the water in a 18 cm pot for 30 minutes. Warm slowly on low heat for 10 min; when small bubbles appear around the edge, lift out the kombu just before the water boils. Once it comes to the boil, add the katsuobushi, turn off the heat at once and leave for 2 min until the flakes sink. Strain through a sieve lined with kitchen paper without squeezing, for a clear dashi with no bitterness.

   Add in this stepWater (for the dashi) 400 mlKombu 6 gKatsuobushi (bonito flakes) 10 g

   low heat

2. Cut through the sinew between the fat and the meat every 2 cm, tap the pork lightly with the back of the knife and press it back into shape. Season both sides with salt and pepper just before coating; salting too early draws out moisture and makes the crust soggy.

   Add in this stepPork loin, 2 cm thick (about 160 g per piece) 2Salt 2 pinchBlack pepper 1 pinch

3. Dust the pork thinly with flour and shake off the excess, coat it in beaten egg and press the coarse panko on firmly. Leave for 5 min so the coating sets.

   Add in this stepPlain flour 2 tbspEgg (for coating) 1Coarse fresh panko 50 g

4. Pour oil 3.5 cm deep into a deep 22 cm pot and heat to 160 °C (a pinch of panko sinks briefly, then rises slowly). Keep it on medium heat and fry the pork in 1 batch(es) of up to two for 4 min, until pale gold. Lift out, stand on a rack and rest for 4 min; during this rest the carry-over heat gently cooks the centre and keeps it juicy.

   Add in this stepVegetable oil (for frying) 900 ml

   medium heat

5. Raise the oil to 180 °C on medium-high heat (panko rises at once with a lively sizzle). Return the rested pork in 1 batch(es) and fry for 1 min, until deep golden and it sounds crisp as you lift it out. The thickest part should reach at least 63 °C in the centre. Cut into 2 cm strips. If the oil smokes, lower the heat at once and never leave it unattended.

   medium-high heat

6. Pour 100 ml of dashi per serving into a 24 cm small pan (use the rest for miso soup) and add the soy sauce, mirin, sake, sugar and the onion sliced 5 mm thick; with two pans, divide everything. Simmer on medium heat for 4 min to cook off the alcohol and soften the onion.

   Add in this stepMedium onion ½Soy sauce 40 mlMirin 40 mlSake 20 mlSugar 2 tsp

   medium heat

7. Beat the eggs lightly so streaks of white remain. Lay the cutlet on the onion and pour two thirds of the egg around it, not over it, so the top of the crust stays crisp. Cover and cook on medium-low heat for 1 min, then add the rest of the egg and the mitsuba cut into 3 cm lengths. Turn off the burner (heat off) and leave covered for 30 sec.

   Add in this stepEggs (for the topping) 4Mitsuba (or spring onions) 8 g

   medium-low heat→heat off

8. Put the rice in bowls, tilt the pan and slide everything over with its sauce. Dust with a little sansho and serve at once.

   Add in this stepFreshly cooked short-grain rice 440 gGround sansho pepper to taste