Katsu Don with Shredded Cabbage Breaded Pork Cutlet Bowl with Rice

Rinse the sushi rice in a fine-mesh strainer until the water runs clear, then transfer to a rice cooker with 300 ml water and a pinch of salt. Cook for 20–25 minutes until fluffy.

While the rice cooks, slice the chicken breast in half horizontally to create two thin cutlets. Pound each to an even 1 cm thickness. Season lightly with salt.

Set up a breading station: place flour in one shallow bowl, beaten eggs in another, and panko in a third. Dredge each cutlet first in flour, then egg, then panko, pressing firmly to adhere.

Heat vegetable oil in a deep skillet or heavy pot to 170°C (or until a panko crumb sizzles immediately). Fry the breaded cutlets for 3–4 minutes per side until deep golden brown and cooked through (internal temperature 75°C). Drain on paper towels.

Thinly slice the onion. In a small saucepan, combine dashi, soy sauce, mirin, and sugar. Bring to a simmer over medium heat, add the onion, and cook for 3 minutes until softened.

Slice the fried chicken cutlets into 2 cm wide strips. Add the strips to the simmering sauce and cook for 1 minute, turning to coat.

While the chicken warms, shred the cabbage very thinly (use a mandoline or sharp knife).

To serve, place a mound of rice in each bowl, arrange the chicken and onion mixture on top, and add a handful of shredded cabbage on the side. Drizzle any remaining sauce over the chicken.