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Katsudon

A bowl of katsudon

Ingredients

  • 1 onion
  • 1 green onion
  • 2-3 eggs
  • 1 pork or chicken cutlet, sliced into thin strips
  • 1 cup of rice (cooked)
Dashi soup stock
  • Dashi
  • Soy sauce
  • Mirin
Garnish
  • Katsuobushi
  • Pickled ginger/onion

Recipe

Making the stock

  1. Mix the dashi, soy sauce, and mirin in about equal parts until you have about 1/2 a cup of broth. Adjust the proportions to taste. The aim should be to have a strong flavor that's just on the edge of being too salty/fishy. Also, make more than you need rather than less, it's not a big deal if you don't use it all.

Cooking the katsudon

  1. First, lightly beat the egg. You want a broken yolk, but the yolk and white should still be mostly separate.
  2. Start by sauteing the onions in the pan until translucent. Next, nestle the cutlet into the onions.
  3. Pour the egg over the top of everything. If it feels like the egg isn't properly covering what you have, quickly break the yolk of another egg and add it. Pour the broth over everything, until the bottom of the pan is covered in about a centimeter of liquid. Add a lid, and let everything steam together.
  4. Take the pan off the flame once the egg is still slightly translucent (adjust based on how raw you are willing to eat your eggs, but lean towards the raw side). Serve everything over the rice, and garnish with the green onion, katsuobushi, and pickled ginger and/or onion.