Katsudon (Patreon)

1/2 cup (60ml) dashi (powdered stuff is fine) 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) sake 2 teaspoons (8g) sugar 1 tablespoon (15

1/2 cup (60ml) dashi (powdered stuff is fine)1 tablespoon (15ml) soy sauce1 tablespoon (15ml) sake2 teaspoons (8g) sugar1 tablespoon (15ml) mirin3-4 scallions, thinly sliced, whites and greens reserved separately1 leftover Japanese fried chicken or pork cutlet, cut crosswise into 1/2-inch strips1 to 2 large eggsSteamed white or brown rice in a bowl

Combine dashi, soy sauce, sake, sugar, and mirin in a small saucepan and bring to a simmer over medium heat. Add the sliced scallion whites and simmer for a few moments. Add the sliced fried cutlet and let simmer until warmed through, about 1 minute. Meanwhile, beat the eggs in a small bowl along with a few spoonfuls of the broth. Pour egg mixture on top of cutlet and around broth. Cover and cook until eggs are as set as you'd like them, about 30 seconds for very soft or a minute for firm. Uncover and slide everything on top of a bowl of rice. Garnish with the scallion greens and serve straight away.