Greg Dunmore

The first thing people say when they see this recipe, is why isn’t the tonkatsu inside the egg mixture that’s on top of the rice? That is what I said when Yoko, my “Japanese mom”, made this for me the first time. She and Tom said it is because this way the tonkatsu does not become soggy. Ever since I ate it this way, I am a convert and I feel it is the best way to showcase the dish.

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