Katsudon

• servings: 2 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 dashi packet (or use standard Awase Dashi, dashi powder, or Vegan Dashi)

1 cup water (for the dashi packet)

2 tsp sugar

2 Tbsp mirin

2 Tbsp soy sauce

½ onion (4 oz, 113 g) 4 113

1 green onion/scallion (for garnish)

3 large eggs (50 g each w/o shell)

2 tonkatsu (breaded pork cutlet; make deep-fried Tonkatsu or my Baked Tonkatsu; you can substitute Chicken Katsu or Baked Chicken Katsu)

2 servings cooked Japanese short-grain rice (typically 1⅔ cups, 250 g per donburi serving)

Directions

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 yield 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.

To Make the Dashi

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.

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.

To Prepare the Ingredients

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.

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.

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

To Cook the Katsudon

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.

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.

Then, add 2 tsp sugar and 2 Tbsp mirin.

Add 2 Tbsp soy sauce and mix together.

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.

Now, evenly distribute the egg in a circular (spiral) pattern over the tonkatsu and onion. Avoid the edges of the pan where the egg 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.

To Serve

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 onion and serve immediately.

To Store

You can keep the leftovers in an airtight container and store them in the refrigerator for up to 3–4 days.

Nutrition

• Calories: 855 kcal
• Total Fat: 45 g
• Saturated Fat: 30 g
• Unsaturated Fat: 13 g
• Trans Fat: 1 g
• Cholesterol: 455 mg
• Sodium: 1307 mg
• Total Carbohydrate: 55 g
• Dietary Fiber: 2 g
• Total Sugars: 11 g
• Protein: 48 g