Adapted from my favorite The Woks of Life
- 2x Applegate Farms chicken patty – sub for the typical pork katsu
- 1/2 cup dashi stock or chicken stock (I used Better Than Bouillon vegetable base)
- 2 teaspoons sugar
- 1 tablespoon soy sauce
- 2 teaspoons Mirin (didn’t have, subbed with rice wine)
- 2 large eggs
- 1 medium onion, thinly sliced
- 2 servings steamed white rice (I wanted Taiwan noodles instead)
- 1 scallion, chopped (wish I had)
- Carefully lay the chicken patty in the hot oil and cook for 5-6 minutes on one side, until golden brown. Flip and cook the other side for another 5-6 minutes. Drain on a plate lined with a paper towel.
- While the pork is resting, add the stock, sugar, soy sauce, and Mirin to a small bowl. In another bowl, lightly beat 2 eggs. Add a tablespoon of oil to a pan over medium heat, and add the sliced onion. Fry the onions until they’re translucent and slightly caramelized.
- Pour the stock mixture over the onions. Slice your tonkatsu into pieces and place on top of the onions.
- Drizzle the eggs over everything.
- Cook over medium low heat until the egg is just set. Serve over bowls of steamed rice, and garnish with scallions.
COVID-19 shopping has been wack, so I randomly picked up the not-on-sale chicken patties, because why not live a little. Chicken Katsu (チキンカツ) is probably not the same, but beggars can’t be choosers, and everywhere is closing down, or running out of supplies. I made this last week, but have been so busy with work I’m posting it now (when I’m ready to cook something new tonight!)