Best Crispy Japanese Katsudon — Easy Authentic Recipe

—

1) Heat the oil in a pan. Add the sliced onion and fry until it turns golden brown.

2) Push the onions to the sides and place the tonkatsu (see recipe here) in the centre of the pan.

3) In a bowl, combine the dashi, soy, mirin and sugar. Pour three-quarters of this mixture around the tonkatsu (not directly over it).

4) Let everything sizzle for a couple of minutes so the sauce reduces slightly and the tonkatsu reheats.

5) Pour the beaten eggs around the tonkatsu, covering the surrounding onions and sauce.

6) Cook for 2–3 minutes, until the egg is set but still a little runny.

7) Divide the rice between two bowls. Top each bowl with half of the egg-and-tonkatsu mixture.

8) Sprinkle the chives over both bowls and serve immediately. If you like extra umami, drizzle a little more soy over each serving.