Here are the ingredients for this recipe. (I forgot to include the eggs in the photo. I might update it someday.)

Reheat the katsu in the microwave or another method. (Tip: Using a fish grill will make the coating crispier, but be careful as it can burn easily.)

Cut the katsu into bite-sized pieces. (I cut them small for kids, but adjust to your preferred size.)

Finely chop all the vegetables. (A rough chop is fine!)

Place the vegetables in a microwave-safe container with a lid or plastic wrap, and microwave at 600W for 2–3 minutes.

Add the soy sauce, sake, mirin, sugar, dashi, and water to a frying pan.

Add the vegetables and bring to a boil. (Since the vegetables are already microwaved, you only need to simmer briefly.)

Beat the eggs in a bowl.

Once boiling, add the katsu and simmer for a short time.

Pour about two-thirds of the beaten eggs over the mixture. When the eggs start to set, add the remaining eggs, cover, and turn off the heat.

While the eggs finish cooking from the residual heat, serve rice in a bowl. Once the eggs reach your desired doneness, place the mixture on top of the rice and enjoy!