Katsudon takes crunchy tonkatsu and turns it into pure comfort food. The crumbed pork cutlet is simmered briefly in a sweet soy and dashi broth with onions, then a beaten egg is poured over and cooked until just barely set.
The result is a glorious mix of textures - crisp-then-soaked crumbs, silky egg and hot rice soaking up every drop of that savoury-sweet sauce. It's one of Japan's best-loved lunch dishes for good reason.
It's also a brilliant way to use up leftover tonkatsu, though it's worth frying cutlets fresh just for this.
