Chicken Katsudon <br>(Japanese Chicken Cutlet Rice Bowl)

Step 1

Slice the onion into thin strips. Thinly slice the green onion (if using).

Step 2

Crack the eggs into a small container. Lightly beat the eggs. Do NOT overstir it.

Step 3

Slice up your chicken cutlet. Set aside.

Step 4

Mix together hondashi and water.

Step 5

Add the soy sauce, mirin, and sugar. Stir to combine.

Step 6

Add the sauce and the onion into a small pan. Bring it to a boil over medium heat. Once the onions get softened, place your chicken cutlet into the sauce. Pour the eggs all around the chicken cutlet.

Step 7

Sprinkle on the green onion (if using). Cover and let it steam for about 1 minute. When the eggs are slightly set, slide everything over the rice. Enjoy~!