Katsudon

Great with left over tonkatsu

Make Katsudon with left over tonkatsu.  The secret is to use the best possible eggs and cook half way (hanjyuku)

Material for two 

• Tonkatsu (3-4 piece if fillet, one if it is cutlet version) - cut into a bite size
• one yellow onion
• 120cc of dashi soup (one cup of water with dashi)
• 1 table spoon mirin
• 3 table spoon shoyu
• 1.5 teaspoon of salt
• 3 eggs
• 2-3 scallion green onion
• rice (2 serving of gohan bowl-chawan) or more if preferred

1.  Put a tea spoon of canola oil in a shallow pan and cook onion on low heat until it becomes soft (3-4 minutes)
2. Add dashi soup and heat up to boil
3. Lay cut tonkatsu in one layer and cook till tonkatsu is heated
4. Slice green onion about 1/2 to one inch length.  Add it to on top of tonkatsu and cook for a minute
5. Lightly mix three egg (do not over mix) with hashi and pour over to tonkatsu.  High heat for 1-2 minutes.  When the eggs are cooked half way (40 still raw) take the pan off the heat.
6. Put the hot rice in a bowl (donburi).  ladel the the donkatsu/egg on top of the rice.  Try to move the donkatsu/egg mixture as is from the pan to the rice  -- looks nicer
7.   Sprinkle hichimi pepper

* Service it with misoshiru and tsukemono (pickled vegetable)