How to Make Katsudon (Japanese Chicken Cutlet and Egg Rice Bowl)

Combine dashi, soy sauce, sake, sugar, and mirin in a small saucepan or donburi pan and bring to a simmer over medium heat.

If using onion, add to broth and simmer until tender, about 5 minutes.

Add sliced fried cutlet and let simmer for 1 minute.

Meanwhile, beat together eggs and scallions in a small bowl.

Pour egg mixture on top of cutlet and around broth.

Cover and cook until eggs are as set as you'd like them, about 1 minute for very soft or 2 minutes for medium.

Slide broth, egg, and chicken out on top of a bowl of rice.

Sprinkle with scallions and serve.

Equipment Needed

Allergens