Chicken Katsu Donburi with Spring Onion

Name: Chicken Katsu Donburi with Spring Onion
Yield: Serves 1 serving
Cuisine: American
Ingredients: 1 serving (about 180g) hot cooked rice (about 3/4 cup, 180g); 1 piece (about 130g) chicken katsu (leftover from last night); 1/2 medium spring onion (about 100g), sliced; 6 sprigs mitsuba (Japanese parsley); 1/2 cup water (100ml); 1 tablespoon soy sauce (15ml); 1 tablespoon mirin (15ml); 1 tablespoon sake (15ml); 1 pinch sugar; 2 g hondashi granules; 1 large egg

はなおじさん @cook_40044211

I had leftover chicken katsu from last night, so I made a chicken katsu donburi with spring onion. Is this considered oyakodon?!
Recipe background:
I made chicken katsu donburi because I had leftover chicken katsu from last night.

はなおじさん @cook_40044211

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Ingredients

Serves 1 serving

1serving (about 180g) hot cooked rice (about 3/4 cup, 180g)
1 piece(about 130g) chicken katsu (leftover from last night)
1/2medium spring onion (about 100g), sliced
6 sprigsmitsuba (Japanese parsley)
Donburi sauce:
1/2 cupwater (100ml)
1 tablespoonsoy sauce (15ml)
1 tablespoonmirin (15ml)
1 tablespoonsake (15ml)
1 pinchsugar
2 ghondashi granules
1large egg

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Steps

1

Here are the ingredients. I used leftover chicken katsu from last night.
2

Peel and halve the onion, then slice it. Cut the chicken katsu into 1/2-inch (1cm) wide strips. Cut the mitsuba into 1/2-inch (1cm) pieces.
3

Combine the ingredients marked with 〇 to make the donburi sauce. Adjust the flavor to your liking.
4

Crack the egg into a bowl and lightly beat it.
5

Pour the sauce (step 3) into an oyakodon pan and heat. When it comes to a boil, add the sliced onion. When the onion turns translucent, add the chicken katsu.
6

Once the chicken katsu is heated through,
7

Pour the beaten egg (step 4) evenly over the top.
8

Add the mitsuba, cover, and cook until the egg is just set but still soft.
9

Spoon the hot rice into a serving bowl.
10

When the egg is softly set, place the mixture over the rice. Enjoy!