Find my Katsudon recipes in my book, The Wok, or on my channel here.

Ingredients

• 2 cups Cooked Japanese short‑grain rice (freshly steamed, keep warm)
• 2 pieces Leftover chicken katsu (sliced into 1‑inch strips; if using pork katsu, same amount)
• 2 cups Dashi stock (instant dashi powder dissolved in water works fine)
• 2 tablespoons Soy sauce (regular or low‑sodium)
• 1 tablespoon Mirin (sweet rice wine)
• 1 tablespoon Sake (dry cooking sake)
• 1 teaspoon Sugar (granulated)
• 1 small Onion (thinly sliced)
• 2 stalks Scallions (white and green parts separated; white for broth, green for garnish)
• 2 large Eggs (beaten lightly)
• 1 tablespoon Mitsuba (optional) (chopped, for garnish)

Instructions

1. Prepare the dashi‑soy broth

   In a saucepan combine 2 cups dashi, 2 Tbsp soy sauce, 1 Tbsp mirin, 1 Tbsp sake, and 1 tsp sugar. Stir until the sugar dissolves.

   Time: PT3M

   Temperature: Medium heat

2. Add aromatics

   Add the thinly sliced onion and the white parts of the scallions to the broth. Bring to a gentle simmer.

   Time: PT4M

   Temperature: Medium‑low simmer

3. Heat the leftover katsu

   Lay the sliced chicken katsu on top of the simmering broth. Let it heat through for about 2 minutes, turning once if needed.

   Time: PT2M

   Temperature: Medium‑low simmer

4. Beat the eggs with broth

   In a small bowl lightly beat the 2 eggs, then whisk in ¼ cup of the hot broth from the pan to temper the eggs.

   Time: PT2M

5. Cook the egg mixture

   Reduce heat to a very low simmer, cover the saucepan, and slowly pour the egg‑broth mixture around the katsu. Cook for 3‑5 minutes, until the eggs are just set but still slightly custardy.

   Time: PT5M

   Temperature: Low simmer

6. Assemble the katsudon

   Place 2 cups of hot steamed rice in a serving bowl. Gently slide the katsu and egg mixture over the rice, letting the broth soak into the grains.

   Time: PT2M

7. Garnish and serve

   Scatter the green parts of the scallions (and optional mitsuba) over the top. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

80 g

Fat

15 g

Fiber

2 g