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Prepare yellow onion.
You need to prepare tonkatsu (1/2 if big) or 1 thighs.
Prepare good quality eggs.
Provide dashi powder.
Use mirin.
You need to prepare shoyu (soy sauce).
Prepare sugar.

It's basically a Japanese version of schnitzel, although the Tonkatsu for Katsu-don. There is no difference between the tonkatsu used in katsudon and tonkatsu. Oyakodon (親子丼) is a classic Japanese chicken and egg rice bowl, with tender pieces of chicken and sweet onions simmered in a sweet and savory dashi that's bound together with egg. It's a satisfying comfort food that's a staple of Japanese home cooking thanks to its simple preparation.

Slice onion. In a pan, heat 1/2 cup water and add dashi and mirin. When boiled, add onion and cook low heat for 10 minutes. Add sugar and shoyu. Taste and add more shoyu if needed..
Cut the tonkatsu bite size and place on top of the onion and cook a few minutes. Many Asian supermarket sells tonkatsu. This is panko breaded fried pork. For oyako don, replace this with chicken thighs. Cook for 5 minutes till chicken is cooked..
In a bowl, mix eggs very roughly and pour over the tonkatsu. Rise to medium heat for 20 seconds then high heat for 20-30 seconds till eggs look 70% cooked. Stop the heat..
Put one cup rice in a bowl. Carefully top the katsu/egg on the rice. Try to slide from the pot on top of the rice. Sprinkle hichimi (Japanese seven spice chilli powder).

Try this recipe for Katsudon, a popular Japanese bowl dish of tonkatsu, or breaded deep-fried Don, or donburi, identifies this as a bowl dish. Katsudon is hearty compared to other donburi In Japanese culture, katsudon is considered soul food—the symbol of a tasty warm meal that can melt even the. Katsudon is a traditional Japanese dish consisting of simple ingredients that combine to The dish is part of a style of donburi dishes. Oyakodon is a Japanese one bowl rice dish. "Oyako" means mother and child, a reference to the egg and chicken that tops the rice, while "don" is short for donburi, which means bowl in I find it easier to cook one portion at a time as you can then just tip all the contents of the pan onto your rice. A famous Japanese pork dish that my mom/sis often makes.

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