A katsudon (カツ丼) is a popular Japanese food, a bowl of rice topped with a deep-fried pork cutlet, egg, and condiments. Variations include sauce katsudon (with Worcestershire sauce), demi katsudon (with demi-glace and often green peas, a specialty of Okayama), shio katsudon (with salt, another Okayama variety), shōyu-dare katsudon (with soy sauce, Niigata style), and miso katsudon (a favorite in Nagoya). Beef and chicken can substitute for the pork.
The dish takes its name from the Japanese words tonkatsu (for pork cutlet) and donburi (for rice bowl dish). If you want to know more, read this page.
3/4 cup (Water 3/4 cup and powder dashi 1/2tsp) Dashi
1 TBS Sugar
1 TBS Mirin
3 TBS Soy sauce
1 Cut or slice Katsu about 6 or 7 pieces like picture below.
2 Slice onion like picture below so it will be easy to cook in Dashi and other ingredients.
3 Make dashi in the frying pan and simmer. Add onions and cook it. If you see the skim it off.
4 Put in Katsu and cook on the onion until Katsu soakes up the dashi (and if these are leftover cold katsu, you should heat it up before putting in this frying pan).
5 Beat the eggs but not too much. Some people don’t like uncooked eggs, but this Japanese food has half way done eggs. And to make this successful, you can not beat the eggs well.
6 Put beaten eggs over the Katsu and turn the heat to low and put the lid on. Wait a minuts or two until egg is half way done.
7 Put it over the rice in the bowl.