Katsudon (Japanese Chicken Or Pork Cutlet And Egg Rice Bowl) Recipe

• 1/3 cup (80ml)
• , or 1/3 cup (80ml) water mixed with 3/4 teaspoon
• 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) sake
• 2 teaspoons (8g) sugar
• 2 teaspoons (10ml) mirin
• 4 ounces thinly sliced yellow onion (115g; about 1/2 medium onion), optional
• 1 leftover Japanese
• , cut crosswise into 1/2-inch strips
• 2 large eggs
• 2 scallions, white and light green parts only, thinly sliced, plus more for garnish
• Steamed white or brown rice, for serving

1. Combine dashi, soy sauce, sake, sugar, and mirin in a small saucepan or
2. pan and bring to a simmer over medium heat. If using onion, add to broth and simmer until tender, about 5 minutes. Add sliced fried cutlet and let simmer for 1 minute. Meanwhile, beat together eggs and scallions in a small bowl. Pour egg mixture on top of cutlet and around broth. Cover and cook until eggs are as set as you'd like them, about 1 minute for very soft or 2 minutes for medium. Slide broth, egg, and chicken out on top of a bowl of rice. Sprinkle with scallions and serve.

water, soy sauce, sake, sugar, mirin, yellow onion, leftover japanese, eggs, scallions, steamed white

Taken from www.seriouseats.com/recipes/2017/04/katsudon-japanese-leftover-cutlet-rice-egg-bowl-recipe.html (may not work)