Katsudon (Japanese Pork Cutlet Rice Bowl)

Steps

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1. 1
   Prepare the deep-fried pork cutlet and cooked white rice. If you haven't seen how to make tonkatsu, refer to the earlier video in the series.
   ▶ ≈0:00
2. 2
   Slice the onion to about 1 cm thickness to ensure balanced proportions with the cutlet pieces.
   ▶ ≈2:38
3. 3
   Lightly beat the eggs and set aside.
   ▶ ≈3:00
4. 4
   Prepare the broth base. Use dashi if available, or substitute with chicken or fish stock, or plain water. For a quick dashi substitute, combine 1 teaspoon of fish sauce with 1 cup of water.
   ▶ ≈3:20
5. 5
   Add soy sauce, sake, and mirin to the broth. Add sugar directly to the pan later to avoid settling during mixing.
   ▶ ≈4:25
6. 6
   Cut the fried cutlet into slices, cutting through the breading first and then into the meat. Ensure the cutlet is well-drained so it stays crispy.
   ▶ ≈4:53
7. 7
   Heat the sauce with onions in a pan and bring to a simmer. Despite the fried element, katsudon is actually a steamed and simmered dish.
   ▶ ≈5:26
8. 8
   Once the onions have softened, lay the sliced cutlet into the simmering liquid.
   ▶ ≈6:18
9. 9
   Pour the beaten egg over the cutlet, cover the pan, and simmer for 2–3 minutes until the egg is just lightly set.
   ▶ ≈6:45
10. 10
    As soon as the egg is just set, transfer the cooked rice to a serving bowl.
    ▶ ≈7:08
11. 11
    Slide the entire contents of the pan onto the rice in one smooth motion.
    ▶ ≈7:22
12. 12
    Top with a few sprigs of mitsuba and a sprinkle of shichimi togarashi to finish.
    ▶ ≈7:32