Katsudon

Ingredients (for 1 serving)

• 50 ml water
• 1/4 tsp. hondashi powder
• 1 Tbsp. soy sauce
• 1 Tbsp. mirin
• 1 tsp. white sugar
• 1/4 small yellow onion, thickly sliced and slices separated
• 1 Tonkatsu cutlet
• 1 egg, slightly beaten
• 1 cup cooked rice
• Scallions, sesame seeds, or peas for garnish (optional)

Directions

1. In a small skillet or wok, mix together the water, hondashi, soy sauce, mirin, and sugar until combined. Heat over medium-low heat until simmering, then add the onion pieces and cover with a lid. Cook until onion softens, about 2-3 mintues.
2. Add the sliced tonkatsu on top of the onions, and pour the beaten egg over the pork cutlet. Cover and cook again until egg is set, about 1-2 minutes.
3. In a serving bowl big enough in diameter to hold the tonkatsu, add the cooked rice. Pour the tonkatsu-egg mixture over the top of the rice (so that the tonkatsu still stays aligned) and garnish with green onion.
4. Serve immediately.