Katsudon (Japanese Fried Pork Cutlet and Eggs Rice Bowl)
Crispy pork cutlet swimming in a pool of eggs and served over rice with a sweet salty sauce
light soy sauce
onion very thinly sliced
plus more to garnish
hot cooked rice
In a wide shallow pan, boil the mirin, sake, soy sauce, sugar, dashi and sliced onion over medium heat. Cook until the onion slices are softened, about three minutes.
Lay the tonkatsu in a single layer in the boiling liquid, making sure that they are at least two inches apart.
Pour the beaten eggs around and between the tonkatsu. Sprinkle in the scallions. Cook just until the eggs are set, about one minute.
Scoop out one piece of pork and the egg around it for each cup of rice. Sprinkle with more scallions.
Serve the katsudon immediately.
We like the eggs to be just cooked for our donburi dishes. Soft and barely set. If you prefer them to be firmer and more thoroughly cooked, cook them for 30 seconds longer.