Pork Cutlet Rice Bowl（Katsudon）

A hearty rice bowl of crispy fried pork cutlet and tender egg, simmered in a sweet–savory dashi-based sauce. It’s a beloved Japanese comfort food.

Ingredients (2 servings)
・Pork cutlets (Tonkatsu, ready-made or homemade): 2 pieces
・Onion (sliced): 1/2 piece
・Eggs (beaten): 3
・Cooked rice: 2 bowls
・Mitsuba (Japanese parsley, optional): a few sprigs
・Beni shoga (pickled ginger, for garnish): to taste
・(A) Sauce:
　・Water: 150 ml
　・Bonito & kelp Dashi pack: 1 pack
　・Soy sauce: 2 tbsp
　・Mirin: 2 tbsp
　・Sake: 1 tbsp
　・Sugar: 1/2 tbsp

Instructions
・Slice the pork cutlets into 2 cm strips. Cut the onion into thin wedges. Lightly beat the eggs.
・Heat oil in a pan. Sauté the pork and onions until the onions turn translucent. Add (A) and the dashi pack, bring to a simmer, and skim off any foam.
・Reduce heat to low, pour the beaten eggs evenly over the cutlets, cover the pan, and cook until the eggs are softly set. The sweet–savory dashi sauce will coat the pork and egg.
・Serve over hot rice. Garnish with mitsuba leaves and pickled ginger if desired.