Katsudon

Method

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1. Cut each tonkatsu across into 2 cm strips, keeping the shape.

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2. Bring the dashi, soy sauce, mirin and sugar to a simmer in a small frying pan.

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3. Add the sliced onion and simmer 5 minutes, until translucent.

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4. Lay the sliced tonkatsu on top of the onion in a single layer.

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5. Simmer 90 seconds so the underside takes up the broth but the crust stays crisp on top.

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6. Pour two thirds of the beaten egg over in a spiral and cover for 45 seconds.

   Mark done Start 45 sec timer

7. Pour the remaining egg over and cover for 30 seconds more.

   Mark done Start 30 sec timer

8. Take the pan off the heat while the top egg is still glossy and slightly runny.

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9. Slide the whole thing onto a bowl of hot rice, keeping the arrangement intact.

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10. Scatter the spring onions and shichimi over and eat at once.

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Chef’s Tips

• Egg in two additions.
• Off the heat while the top is still runny.
• Slide it on; do not spoon it, or you break the set.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Pairing Suggestions

• Miso soup
• Pickled ginger
• Green tea

Storage & Reheating

None. It has to be eaten within a minute or two.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.