Katsudon with Mentsuyu

Name: Katsudon with Mentsuyu
Yield: Makes about 1 serving
Ingredients: 1 pork cutlet (tonkatsu); 1/2 onion; 2 tablespoons mentsuyu (Japanese noodle soup base); About 1 1/4 cups water (300 ml; add more if it boils down too much); 1 egg

calme @cook_40021508

At our house, after udon, mentsuyu is most often used for katsudon! It's easy and foolproof! Great for lunchboxes today.
Recipe background:
Mentsuyu never fails, so it's a lifesaver. You can also use it for tempura rice bowls!

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Ingredients

Makes about 1 serving

1pork cutlet (tonkatsu)
1/2onion
2 tablespoonsmentsuyu (Japanese noodle soup base)
About 1 1/4 cups water (300 ml; add more if it boils down too much)
1egg

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Steps

1

Thinly slice the onion. Cut the pork cutlet into bite-sized pieces.
2

In a skillet with a lid, add the onion, mentsuyu, and water. Cover and simmer until the onion softens and changes color.
3

If the water gets low (as long as about half of the pork cutlet is covered, you don't need to add more), add water if needed. Once hot, add the pork cutlet, cover, and bring to a gentle boil.
4

To highlight the color of the egg, separate the egg. First, pour just the egg white over the pork cutlet, cover, and cook.
5

Once the egg white sets, pour the yolk over the parts without egg white. Simmer uncovered (if you cover it, the yolk will turn pale, so be careful!).
6

Serve over hot rice. Top with green peas or pickled ginger if you like. Enjoy!