Katsudon

Name: Katsudon
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 leftover tonkatsu (pork cutlet); 1/2 yellow onion (thinly sliced); 2 large eggs (lightly beaten); 1/2 cup dashi; 1.5 tbsp soy sauce; 1 tbsp mirin; 1 tsp sugar; steamed rice; mitsuba (Japanese parsley)

A bowl of rice topped with a deep-fried pork cutlet, egg, and condiments.

25 minutes

Serves 4

Lunch/Dinner

Contains common allergens

Egg Fish Seafood Soy Wheat

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Instructions

6 steps

1
Slice the cold or room-temperature tonkatsu into 3/4-inch thick strips, keeping the shape intact.

2
In a small, personal-sized skillet (an oyakonabe if available), combine the dashi, soy sauce, mirin, and sugar. Bring to a simmer.
3
Add the thinly sliced onions to the broth and simmer for 3-4 minutes until they are soft and sweet.
4
Carefully slide the sliced tonkatsu into the center of the pan, placing it directly on top of the onions. Let it simmer for 1 minute to heat the meat and absorb the sauce.
5
Drizzle the beaten eggs evenly over the pork and the surrounding broth. Cover the pan immediately and cook for 60-90 seconds until the eggs are softly set but still runny.
6
Uncover, top with a sprig of mitsuba, and gently slide the entire glorious mixture, sauce and all, straight out of the pan and over a large bowl of hot steamed rice.

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