Katsudon

1: Dredge the pork in salt, pepper, flour, then egg, and lastly panko.

2: Deep fry in 350°F oil for 6-7 minutes or until golden brown.

3: Slice into 5 pieces like Heizou's dish.

4: Make the sauce by combining bonito powder, soy sauce, mirin, and water in a cup.

5: Heat oil in a pan on medium heat, add onion and sauté until softened.

6: Pour the sauce and let it cook for 2 minutes on medium heat.

7: Pour half of the beaten eggs on top, then the katsu, then cover and cook for another 2 minutes.

8: Serve on top of rice, draw the design with kewpie mayo or cheese, and top with parsley.