Dashi-Rich Katsudon Made with Store-Bought Tonkatsu

Put water and mentsuyu in a small frying pan of about 18cm in a 2-to-1 ratio. Do not turn on the heat yet. The key is to use a small pan so you can make one compact serving at a time.

Cut off the connected root end of the onion and slice it crosswise into rounds to sever the fibers. If the rounds are large, cut them in half. Wedge cuts stay crisp, but since you want it simmered tender in a short time, slice into rounds instead.

Set the pan over the heat. Since the flame spreads out to the sides on a small pan, keep it slightly below medium so it hits directly underneath.

While waiting for it to come to a boil, cut the tonkatsu into bite-sized pieces.

Once the broth comes to a boil, stir lightly and add the onion while it is still cold, then simmer. Sweetness and aroma will dissolve out of the onion.

When the onion turns translucent, slide the cut tonkatsu into the broth. Leave the heat as it is.

Spread the katsu out a little to let it absorb the dashi and soften the coating. Meanwhile, crack the eggs and beat them roughly.

Pour in the egg in three stages. After the first addition, let it settle a little so it melds with the dashi.

Pour in the second addition of egg, let it absorb the dashi and meld again. Add the remaining egg last, then turn off the heat. No lid is needed since residual heat will finish cooking it.

Serve about 200g of rice in a donburi bowl, then release the edges from the pan and slide the egg-bound katsu on top. Finish by scattering mitsuba in the center.