Katsu-don is a big hit with most people, and if you have visited Japan, you will most likely have had it for lunch at least once. What you need is:
2-3 Tonkatsu (more if you have used tenderloin, as they will be smaller)
1 large onion
4 æg
50 ml of soy sauce
50 ml of mirin
3-4 large spoons of sugar
5 gr of Shimaya Dashi no moto (1 sachet)
600 ml of water
Freshly cooked rice
Finely chopped spring onion
Start by peeling the onion and cutting it into strips. Cut the tonkatsu in 2 cm wide strips:
Put water, soy sauce, mirin, sugar, and dashi in a wide pot or tall frying pan:
Let it boil, add the onions, and let them simmer for about 10 minutes, until they're soft:
Adf the meat and let it simmer for about 5 minutes:
Whip the eggs lightly and distribute them evenly on top of everything:
Wait a few minutes until the eggs have solidifed a bit:
Turn off the heat and put a lid on top:
You decide how long to wait, the longer you wait, the more the eggs will be cooked. In Japan they are still semi-liquid, but of course you decide what you like. Fill a bowl with a suitable amount of rice, pour some of the liquid over them, and place meat, onions and eggs on top. Sprinkle spring onions over the dish to garnish. Enjoy!
