Step by step

Method

4 steps

1. 1

   Have a cooked tonkatsu or chicken katsu ready (leftover is fine — reheat in a 350°F oven 8–10 minutes so the crust wakes up). Slice into finger-wide strips.

2. 2

   In a small skillet, simmer dashi (or water plus a pinch of dashi powder), soy sauce, mirin or a pinch of sugar, and thinly sliced onion 3–4 minutes until the onion turns soft and translucent.

3. 3

   Lay the katsu strips on the onion. Pour beaten egg evenly over everything. Cover and cook on medium-low 1–2 minutes until the egg is just set but still a little soft and glossy — pull it before it goes rubbery.

4. 4

   Slide the whole thing over a bowl of hot steamed rice, sauce and all. Shower with green onions. Break into the egg so it runs into the rice.