80~100 ml after diluting as instructed on the label
Japanese leek or onions
Cut the tonkatsu into 6 pieces. If you fry it in advance and store in the refrigerator, it's more convenient. Slice the Japanese leek diagonally.
Put the mentsuyu, sugar, and Japanese leek in a small pot and bring to a boil. Add the tonkatsu.
Add 3/4 of the beaten egg, cover with a lid, and simmer for about 20 seconds on high heat. Add the remaining egg, cover, and simmer for another 20 seconds. Let stand for about 2 minutes.
Fill the bento box with rice, then top with Step 3. If there's not a lot of liquid, add a bit of the mentsuyu.
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Story Behind this Recipe
This is a variation on one of my mother's recipes.
This is for a bento, so be sure to completely cook the eggs. When making a katsu-don, you don't need to let it stand after cooking and reduce the second steaming time from 20 seconds to 15. Adjust the amount of sugar to taste.