Katsudon (Japanese Chicken or Pork Cutlet and Egg Rice Bowl) Recipe

Ingredients

• 1/3 cup (80ml) dashi, or 1/3 cup (80ml) water mixed with 3/4 teaspoon Hondashi
• 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) sake
• 2 teaspoons (8g) sugar
• 2 teaspoons (10ml) mirin
• 4 ounces thinly sliced yellow onion (115g; about 1/2 medium onion), optional
• 1 leftover Japanese fried chicken or pork cutlet, cut crosswise into 1/2-inch strips
• 2 large eggs
• 2 scallions, white and light green parts only, thinly sliced, plus more for garnish
• Steamed white or brown rice, for serving

Directions

1. 1.
   Combine dashi, soy sauce, sake, sugar, and mirin in a small saucepan or donburi pan and bring to a simmer over medium heat. If using onion, add to broth and simmer until tender, about 5 minutes. Add sliced fried cutlet and let simmer for 1 minute. Meanwhile, beat together eggs and scallions in a small bowl. Pour egg mixture on top of cutlet and around broth. Cover and cook until eggs are as set as you'd like them, about 1 minute for very soft or 2 minutes for medium. Slide broth, egg, and chicken out on top of a bowl of rice. Sprinkle with scallions and serve.