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You need Tonkatsu.
Use onion.
You need soy sauce : (A).
Provide Mirin (2 tbsp Sake/white wine + 1 tsp sugar) : (A).
Use Dashi powder : (A).
Use water : (A).
You need to prepare freshly cooked rice (as much as you want!).
You need for topping pickled ginger (optional).

This Baked Katsudon (Japanese Pork Cutlet Rice Bowl) recipe is the rice bowl of your dream. Katsudon, made with leftover tonkatsu (pork cutlet), eggs, sauteed onions and a sweet and savory sauce over a bowl of rice is a perenial favorite in Japan. It has become a modern tradition for Japanese students to eat katsudon the night before taking a major test or school entrance exam. Katsudon (Japanese: カツ丼) is a Japanese dish consisting of a bowl of rice (Japanese: 丼 donburi) topped with a breaded pork cutlet (Japanese: 豚カツ tonkatsu), an egg omelette, vegetables, and other condiments.

Cut the onion into 5 mm wedges. Slice the Tonkatsu about 1.5 cm width..
Beat the eggs in a bowl..
Mix the condiments (A) in a frying pan. Heat the frying pan until it comes to a boil..
Add the cut onion to the frying pan. Simmer them over medium heat for a few minutes..
Place the Tonkatsu evenly in the frying pan. Then pour the beaten eggs evenly on the surface and simmer for about 2~3 minutes. Then put a lid over the frying pan and turn the heat off. Leave the frying pan for a few minutes..
Serve the freshly cooked rice in a bowl and serve the meal over the rice..

It is the favourite dish of Yuuri Katsuki. The English dub describes it as a "pork cutlet bowl". Katsudon (カツ丼) is popular Japanese food consisting a bowl of rice topped with a deep-fried pork Katsudon Ingredients. Katsudon is a popular Japanese food, a bowl of rice topped with a deep-fried pork cutlet, egg, vegetables Unsourced material may be challenged and removed. Katsudon (カツ丼) is a popular Japanese food, a bowl of rice topped with a deep-fried pork cutlet, egg, vegetables, and condiments. john cameron mitchell Yuri on ice katsudon tasty pork cutlet bowls omg I'm dead JCM has slain me with his adorableness.

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