Katsudon

Steps

1. Gather all the ingredients. For the steamed rice, note that 1.5 cups (2 rice cooker cups, 300 g) of uncooked Japanese short-grain rice yield 4.33 cups (660 g) of cooked rice, enough for 2 donburi servings (3.33 cups, 500 g).
2. Add 1 cup water and 1 dashi packet to a small pot. Cook over medium heat. After it starts boiling, reduce heat to medium-low and simmer for 2 minutes. Shake the bag a few times to release more flavor, then discard the packet.
3. Thinly slice the onion. Slice the green onion and set aside for garnish. Crack 3 eggs into a medium bowl. Lift the egg whites 5 to 6 times with chopsticks to cut them into smaller clumps; do not whisk. Cut 2 tonkatsu cutlets into slices about 1 inch thick.
4. Place the onion slices in a single layer in a large frying pan that can fit 2 cutlets. Add the dashi and cover with a lid. Turn on heat to medium and cook until the onion is tender and almost translucent. Add 2 tsp sugar, 2 tbsp mirin, and 2 tbsp soy sauce; mix together. Place the 2 tonkatsu cutlets on top of the onion and cover until the tonkatsu is heated through and the broth is simmering, about 2 minutes. Evenly distribute the egg in a circular pattern over the tonkatsu and onion, avoiding the edges of the pan. Cover and simmer for 1 minute, or until the egg is just barely set.
5. Divide 2 servings cooked rice into large donburi bowls. Place the tonkatsu, onion, and egg mixture on top. Drizzle with extra broth if desired. Garnish with sliced green onion and serve immediately.
6. You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 to 4 days.