Rinse <quantity>1½<unit>cups</unit></quantity> of japanese short-grain rice until the water comes out clear

Add the rice to a heavy-bottomed pot. Cover it with enough water to top the first knuckle of your index finger when touching the rice

Bring to a simmer and stir once

Cover with a lid and turn the heat down. Cook over low heat for 16m until the rice is fully cooked. The gohan is ready

Add <quantity>1½<unit>cups</unit></quantity> of the katsuo dashi to a pot

Add <quantity>¼<unit>cup</unit></quantity> of mirin

Add <quantity>¼<unit>cup</unit></quantity> of soy sauce

Add <quantity>1</quantity> sliced white onion

Add <quantity>1<unit>tbsp</unit></quantity> of sugar and stir

Bring to a simmer and cook for 8m until the onions are tender

Set a frying pan over medium heat

Add <quantity>1<unit>cup</unit></quantity> of the katsuo dashi liquid with onions and bring to a boil

Slice the tonkatsu

Add the tonkatsu to the frying pan and baste it with the liquid

Cover with a lid and simmer for 2m to combine the flavors

Pour <quantity>2</quantity> beaten eggs around the pan and cook until set

Transfer to a bowl with the rice

Season with shichimi to taste. The katsudon is ready

Enjoy it!