Katsudon

Method13 steps · about 40 min

1. 1

   Step 1: Gather the ingredients. Have two fully cooked tonkatsu cutlets and 500 g (about 3⅓ cups) prepared cooked Japanese short-grain rice ready for the two bowls. These are prepared ingredients; this recipe starts with cooked cutlets and rice.

   Uses 500 g prepared cooked Japanese short-grain rice (about 3⅓ cups)

   
2. 2

   Step 2: Add 1 cup water and 1 dashi packet to a small pot and start heating over medium heat.

   Uses 1 dashi packet, for the stock · 1 cup water (for the dashi packet)

   
3. 3

   Step 3: After it starts boiling, reduce the heat to medium-low heat and simmer for 2 minutes. Shake the bag a few times to release more flavor and then discard the packet. The dashi is ready to use.

   Simmer Dashi · 2 minUses water with dashi sachet

   
4. 4

   Step 4: Thinly slice ½ onion; I highly recommend cutting it thinly to reduce the cooking time. Next, slice 1 green onion/scallion and set aside for garnish.

   Uses ½ onion (about 4 oz / 113 g), thinly sliced · 1 green onion/scallion, for garnish

   
5. 5

   Step 5: Crack 3 large eggs (50 g each w/o shell) into a medium bowl. Lift the egg whites 5–6 times with a pair of chopsticks to “cut“ them into smaller clumps. This will marble the yolks and whites and prevent the whites from falling into the frying pan all at once. Do not whisk or beat the eggs. Tip: Aim for high color contrast between the white and yellow parts of the egg in your finished dish.

   Uses 3 large eggs (about 50 g each without shells)

   
6. 6

   Step 6: Cut 2 tonkatsu cutlets into slices about 1 inch (2.5 cm) thick.

   Uses 2 prepared, fully cooked tonkatsu breaded pork cutlets

   
7. 7

   Step 7: Place the onion slices in a single layer in a large frying pan that can fit 2 cutlets. Then, add the dashi to the pan.

   Uses thinly sliced onion · prepared dashi stock, sachet removed

   
8. 8

   Step 8: Cover with a tight-fitting lid to prevent evaporation. Then, turn on the heat to medium and cook until the onion is tender and almost translucent.

   Uses onion and dashi in the pan

   
9. 9

   Step 9: Then, add 2 tsp sugar and 2 Tbsp mirin.

   Uses tender onion in simmered stock · 2 tsp sugar · 2 Tbsp mirin

   
10. 10

    Step 10: Add 2 Tbsp soy sauce and mix together.

    Uses onion broth with sugar and mirin · 2 Tbsp soy sauce

    
11. 11

    Step 11: Place the 2 tonkatsu cutlets on top of the onion and cover with the lid until the tonkatsu is heated through and the broth is simmering, about 2 minutes. The bottom of the tonkatsu will absorb the broth.

    Simmer Tonkatsu · 2 minUses seasoned onion broth · sliced fully cooked tonkatsu

    
12. 12

    Step 12: Distribute the prepared egg in a spiral over the hot tonkatsu and onion, avoiding the pan edges where it overcooks easily. Cover and simmer for about 1 minute, until the egg is just set. Keep the sliced green onion for the serving garnish.

    Uses hot tonkatsu and onions in broth · lightly loosened eggs

    
13. 13

    Step 13: Divide the 500 g cooked rice between two large bowls. Place the hot tonkatsu, onion and set egg on top. Drizzle with extra cooked broth if desired, garnish with the reserved sliced green onion and serve immediately.

    Uses prepared cooked rice · tonkatsu, onion and set egg with cooked broth · reserved sliced green onion