Chicken Katsudon

Recipe is from Japanese Cooking 101

What you need:

4pcs ready to eat chicken katsu (recipe HERE)
1 large yellow onion, thinly sliced

Sauce:
1cup dashi stock*
4tbsp soy sauce
2tbsp sugar
2tbsp sake
2tbsp mirin

4eggs
vegetables of your choice (I used brocolli)

Sprinkle (optional):
chopped spring onion
shredded seaweed
(I didn't have any, so I skipped)

Method:

1. In a shallow pot, bring to boil onion and seasoning over medium heat
2. When it's boiling, reduce heat to low and simmer until onion softened, about 5mins
3. Off heat and set aside

Before serving:

1. Using a small pan, pour one serving ladle or two of the sauce, bring to boil over low fire
2. Add in 1pc chicken katsu, put at the centre
3. Crack an egg in a small bowl and beat lightly. Pour all around the chicken katsu. You may add any vegetable of your choice too in this step. I added brocolli
4. Cover the pan and let it cook for 1minute or so
5. Slide the chicken katsu mixture over a plate of rice. Sprinkle garnish. Serve immediately

*Note:
Dashi stock can be made using instant dashi stock packet or powder
I didn't have one, but I happened to have kelp and bonito flakes, so I made homemade dashi
Source: Just One Cookbook

What you need:

1. 10g dried kelp, do not wash and wipe away the white powdery substance, that is what creates the umami-ness. Make some slits for more flavour
2. 4cups water
3. 10g dried bonito flakes

Method:

1. In a pot, heat water and kelp. Just before boiling, remove kelp (otherwise it'll be slimy and bitter)
2. Add in bonito flakes and bring to boil. Off fire and leave it for 10minutes. Strain the liquid
3. Unused stock can be kept for a few days in the fridge