Topping of Katsu-Don カツ丼のあたま

A few days ago, I made “tonkatsu トンカツ” or pork cutlets from frozen pork chops we had in the freezer. I made much more than we could finish in one evening meal. To use up the left-over tonkatsu, I made katsu-don or “katsu-don-no-atama カツ丼の頭 which was the katsu-don pork topping without the rice base. (We were not hungry enough to eat the addition of rice). Japanese refer to this dish as katsu-don head. Since I used left-over tonkatsu which was heated up in the toaster oven, I did not simmer the tonkatsu in a broth or add the egg on the top. Instead, I simmered sliced onion in seasoned broth and when the onion was cooked, I added a beaten egg and cooked until most of the egg was cooked but some was still uncooked (I used a pasteurized egg). I added salt broth soaked snap peas スナップ豌豆の塩びたし for color. Then, I placed the sliced tonkatsu on top. Without rice, this was a perfect sized dish for us that evening.

Ingredients:
Tonkatsu (pork cutlet sliced) (Either freshly cooked or left overs heated in the toaster oven.)
1/2 small onion, sliced
Green beans or snap peas (cooked) for garnish
One egg, beaten (I used a pasteurized egg)

Cooking liquid (the amount is somewhat arbitrary, you can make it to your liking, either sweet or salty by adjusting the sugar and soysauce)
1/3 cup Japanese dashi broth (I made it with the usual dashi packs)
1tbs mirin
2 tbs soysauce
1 tbs sugar


Directions:
In a small frying pan, add the onion and the cooking liquid and simmer for a few minutes or until the onion is cooked. Pour in the beaten egg, cover with a lid and cook until the egg is just set (to your liking, runny or more set). Add the greens and slide the entire contents onto a shallow bowl/plate. Add the slices of ton-katsu on top.

The topping of katsu-don is considered perfect as drinking snack. For us if we make “Katsu-don”, we usually divide one serving into two.