Tonkatsu Donburi

Ingredients

4 pieces boneless skinless Chicken Thighs or Pork 

1 Tablespoon Hawaiian salt/coarse sea salt

2 eggs beaten until scrambled for egg wash

flour

panko

oil for frying

1 packet dashi in 1 cup water (or 1 cup chicken broth + 2 Tbsp bingo flakes)

3 Tablespoons low sodium soy sauce
3 Tablespoons mirin
1/2 thinly sliced yellow onion
2 Tablespoons sugar
2 eggs, beaten
steamed rice
optional-chopped green onion for garnish

Directions

1. Heat pan with vegetable oil on medium high heat.
2. Sprinkle and rub Hawaiian salt on chicken or pork (It may seem like a lot of salt but it really brings out the flavor.
3. Get out 3 bowls and fill 1 egg wash, 1 with flour, and 1 with panko.
4. Coat the pork or chicken in flour, then dip in egg, and last coat with panko before putting it into the hot oil to fry.
5. Fry until medium brown on both sides.
6. While meat is frying make sauce. In a small bowl mix the dashi mixture, soy sauce, mirin, onion, and sugar.
7. Drain excess oil on paper towel.
8. Cut cutlet into 1 inch strips.
9. Since this recipe is for 2 bowls put half of the sauce you made into a small pot and bring to a boil. When the onions are slightly translucent, nestle one of the tonkatsu/katsu cutlets on top of the boiling mixture. *It is important that the sauce does not cover the entire cutlet or it will become soggy-nobody likes soggy :-(
10. Immediately pour half of the beaten egg on top of the cutlet and put the lid on so the egg can firm up. 
11. While it's cooking get your rice bowl ready.
12. After 2 minutes remove the lid and carefully move the cutlet with a large spatula and place onto the rice.
13. Garnish with your optional green onion and serve.
14. Repeat these steps for the other cutlet OR if doubling this recipe use a pan instead of a pot to fit more cutlets.
15. Eat while it's a little crispy, hot, saucy, and a lot of OISHI!