Katsudon (Japanese Chicken or Pork Cutlet and Egg Rice Bowl)

seriouseats.com

Darwin

⅓ cup (80ml) dashi, or ⅓ cup (80ml) water mixed with ¾ teaspoon Hondashi

1 tablespoon (15ml) soy sauce

1 tablespoon (15ml) sake

2 teaspoons (8g) sugar

2 teaspoons (10ml) mirin

4 ounces thinly sliced yellow onion (115g; about ½ medium onion), optional

leftover Japanese fried chicken or pork cutlet, cut crosswise into ½-inch strips

large eggs

2 scallions, white and light green parts only, thinly sliced, plus more for garnish

Steamed white or brown rice, for serving

Directions at seriouseats.com

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