Classic Katsudon

1. 1

   While rice is cooking, season breadcrumbs with salt and Shichimi Togarashi to taste. Crack one egg and whisk it, adding water. Dust cutlets with flour, then dip in egg, then coat in Panko.

2. 2

   Heat oil in pan and fry the cutlets, set aside.

3. 3

   In a pot, add stock, Mirin, soy, sugar, and onions. Cook together until the onions are tender, about 3-5 minutes.

4. 4

   Slice the cutlets into half inch slices and add them to the pot (keep the slices together though as if still one cutlet), and cooking in the onions and broth for a minute or two. Whisk the last two eggs very lightly; you just want them barely broken up. Pour half over one cutlet, half over the other in the pot. Cover and cook for about one minute or until the egg has just cooked and set.

5. 5

   Fill two bowls with rice, and using a spatula, place one cutlet with eggs and onions on top. Repeat with other rice bowl. Sprinkle a little fresh chopped parsley, chive or scallion over it and serve. If there is any extra broth, pour over the rice bowl. I usually sprinkle more of the Shichimi Togarashi on top too - I like things a little spicy.

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