Japanese Katsudon
Katsudon transforms a breaded pork cutlet into something transcendent through a silky egg sauce. The magic lies in the timing: you pour the seasoned broth and beaten eggs over the still-sizzling cutlet, letting residual heat gently set the eggs into glossy ribbons rather than scrambling them hard. This technique, called *toji*, requires just enough restraint to create that delicate texture that makes the dish worth seeking out. Mirin adds subtle sweetness that balances soy's salt, making each spoonful complete.
Instructions
Heat the oil in a pan, fry the sliced onion until golden brown, then add the tonkatsu (see recipe here), placing it in the middle of the pan. Mix the dashi, soy, mirin and sugar together and tip three-quarters of the mixture around the tonkatsu. Sizzle for a couple of mins so the sauce thickens a little and the tonkatsu reheats.
Tip the beaten eggs around the tonkatsu and cook for 2-3 mins until the egg is cooked through but still a little runny. Divide the rice between two bowls, then top each with half the egg and tonkatsu mix, sprinkle over the chives and serve immediately, drizzling with a little more soy if you want an extra umami kick.
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