This Japanese katsudon—fried cutlet and egg rice bowl—is the best use you're ever gonna get out of leftover fried chicken or pork cutlets.
simmered with eggs in a soy-dashi broth, then served over a bowl of rice.
There's no easy way to reheat katsu so it comes out crisp and juicy, so what harm can it do to give this version, which embraces the sogginess of leftovers, a shot?oyakodonYou 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 a donburi pan, 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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