Katsudon: The Best Way to Use Leftover Fried Cutlets

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Katsudon: The Best Way to Use Leftover Fried Cutlets
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A fried chicken or pork cutlet on a bed of steaming rice, the whole thing topped with beaten cooked egg and a flavorful Japanese soy-dashi sauce, katsudon is Japanese comfort food at its finest.

You start by combining dashi, soy sauce, mirin, sake, and sugar in a shallow pan and bringing it to a simmer. Traditionally, you'd use a specialized pan called apan, which has a lid with a hole in the center to allow steam to escape, but any small skillet will do.

Once the broth is at a simmer, add your katsu , sliced into chopstick-sized pieces, and simmer it until it's warmed through. If you like, you can also add a thinly sliced onion to the broth before adding the katsu. Finally, drizzle the whole thing with a couple beaten eggs—I like to beat scallions in with my eggs—cover it, and let it steam just until the egg is cooked through. This takes just about a minute for very loose eggs , or a couple of minutes for medium eggs.

Once the eggs are set the way you like them, just slide the whole thing out on top of a bowl of rice. The sweet-and-savory broth soaks into the rice, while the eggs and totally-soggy-but-delicious katsu steam away on top. For my money, there's no better way to reheat and serve leftover chicken or pork cutlets.

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