Crispy Air-Fryer Pork Katsudon Recipe

Pound the pork loin chops with a meat mallet to about 1/4-inch thickness, then season both sides lightly with salt and black pepper. Set up a dredging station with three shallow bowls containing the flour, the beaten egg, and the panko breadcrumbs.

Coat each pork chop in flour, shaking off the excess, then dip into the beaten egg, and finally press firmly into the panko breadcrumbs until completely coated. Generously spray both sides of the breaded cutlets with cooking spray to ensure a golden brown color.

Preheat your air fryer to 375 degrees F (190 degrees C). Place the pork cutlets in a single layer in the air fryer basket and cook for 12 to 14 minutes, flipping halfway through, until the exterior is deeply golden brown and the internal temperature reaches 145 degrees F.

While the pork cooks, combine the dashi stock, soy sauce, mirin, and sugar in a small skillet over medium heat. Add the sliced onions and simmer for about 5 minutes until they are soft and translucent.

Slice the cooked crispy pork cutlets into 1-inch thick strips and place them directly on top of the simmering onions in the skillet. Pour the lightly whisked eggs around and over the pork, then cover the skillet with a lid and cook for 1 to 2 minutes until the eggs are barely set but still soft.

Divide the warm steamed rice into two large bowls. Gently slide the pork, onions, and eggs from the skillet onto the rice, garnish with sliced green onions, and serve immediately.