Half&half Katsu Don Recipe

Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well.

Combine the rinsed rice and 1.8 cups water in a rice cooker or small pot. Let sit 15–30 minutes if you have time for better texture.

If using a pot: bring to a boil, reduce to low, cover and simmer 12–14 minutes. Remove from heat and let steam, covered, 10 minutes. If using a rice cooker, follow the cooker's cycle.

Fluff the cooked rice with a rice paddle or fork. If using, gently fold in the teaspoon of rice vinegar and pinch of salt. Keep warm until serving.

Prepare the pork: if needed, pound the cutlets gently to an even 1/4–1/2-inch thickness. Season both sides with 1 tsp salt and 1 tsp pepper.

Set up a breading station: in one shallow dish place the 1/4 cup flour; in a second bowl beat the single egg; in a third bowl place 1/2 cup panko breadcrumbs.

Dredge each cutlet in flour (shake off excess), dip in beaten egg, then press into panko to coat evenly. For a thicker crust, repeat the egg and panko step once.

Heat 1/2 cup vegetable oil in a skillet over medium heat. The oil should reach 325–350°F (medium) — it should sizzle gently when a few panko crumbs are dropped in.

Fry the breaded cutlets 2–3 minutes per side until golden brown and cooked through (internal temperature ~145°F / 63°C). Do this in batches if needed to avoid overcrowding.

Transfer fried katsu to a wire rack or paper towel–lined plate to drain. Slice each cutlet into 1/2-inch strips just before placing into the simmering sauce (next section).

Make the sauce base: in a small sauté pan (big enough to hold sliced katsu), combine 3 tbs dashi, 2 tbs soy sauce, 2 tbs mirin and 1 tsp sugar. Stir and bring to a gentle simmer over medium heat.

Add the thinly sliced 1/2 cup onion to the simmering sauce and cook until the onion is soft and translucent, about 3–4 minutes.

Arrange the sliced katsu in the pan so it sits in the sauce and onions. Reduce heat to low.

Beat 2 eggs lightly in a small bowl, then divide the beaten eggs into two portions: one portion about 1/3 of the eggs (for a more set half) and the remaining 2/3 for the softer half. For the 'Half&Half' effect: pour the larger portion of beaten egg over one side of the katsu and the smaller portion over the other side, or pour both but at different times to create one firmer side and one creamier side.

Cover the pan and cook gently 1–2 minutes until the eggs are set to your liking — less time for runny, more for firm. Avoid overcooking; eggs should be just set and glossy.

Sprinkle sliced green onions over the eggs and remove the pan from heat. Do not stir; let the residual heat finish cooking.

Divide the warm rice between two bowls (or one large bowl for 2 servings). Create a shallow well on top of each portion of rice.

Carefully lift the katsu slices with the egg and onion sauce and place them on top of the rice so the two different egg textures are visible (Half&Half presentation). Spoon any remaining sauce and onions over the rice.

Drizzle a little tonkatsu sauce over the katsu if desired, and garnish with pickled ginger, shredded nori or aonori, and sesame seeds.

Serve immediately while hot.