Katsudon

Instructions

1. Before You Start: Gather all the ingredients. For the steamed rice, please note that 1½ cups (2 rice cooker cups, 300 g) of uncooked Japanese short-grain rice yields 4⅓ cups (660 g) of cooked rice. This is enough for 2 donburi servings (3⅓ cups, 500 g). See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe.
2. Add 1 cup water and 1 dashi packet to a small pot. Start cooking over medium heat. Tip: You can substitute the packet with Awase Dashi, dashi powder, or Vegan Dashi. If you're new to Japanese soup stock, learn more in my ultimate dashi guide How to Make Dashi.
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.
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.
5. Crack 3 large eggs (50 g 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. Don't whisk or beat the eggs. Tip: Aim for high color contrast between the white and yellow parts of the egg in your finished dish.
6. Cut 2 tonkatsu cutlets into slices about 1 inch (2.5 cm) thick.
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.
8. Cover with a tight-fitting lid to prevent evaporation. Then, turn on the heat to medium and cook until the onions are tender and almost translucent.
9. Then, add 2 tsp sugar and 2 Tbsp mirin.
10. Add 2 Tbsp soy sauce and mix together.
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.
12. Now, evenly distribute the egg in a circular (spiral) pattern over the tonkatsu and onion. Avoid the edges of the pan where the eggs can easily overcook. (If you prefer to cook your green onion slices, add them now on top of the egg.) Cover and simmer for 1 minute, or until the egg is just barely set.
13. Divide 2 servings cooked Japanese short-grain rice into large donburi bowls. Place the tonkatsu, onion, and egg mixture on top. Drizzle with extra broth, if you'd like. Garnish with sliced ​​green onions and serve immediately.
14. You can keep the leftovers in an airtight container and store them in the refrigerator for up to 3–4 days.