Katsudon

Katsudon is a Japanese rice bowl topped with pork cutlet, onion and egg cooked in a seasoned broth. Namiko Hirasawa Chen’s version starts with sliced tonkatsu, the breaded pork cutlet, and cooked short-grain rice. Onion simmers in dashi before sugar, mirin and soy sauce are added to season the liquid.^[1]

The sliced cutlet is placed over the onion and warmed in the broth. Beaten egg is poured over it and cooked, then the cutlet and onion mixture are transferred onto the rice. Scallions or chopped mitsuba can finish the bowl. Chen serves it with accompaniments such as miso soup, salad or pickles, and gives chicken-cutlet and baked variations.^[1]