Katsudon is a hearty Japanese home-style dish made by simmering breaded meat in an onion and egg sauce, then serving it over rice. The sweet-savory sauce and egg soak into the rice, making the dish especially satisfying.
Dredge the steaks in flour, dip them in egg, and coat them with breadcrumbs. Fry in oil over medium heat for 3–4 minutes, until golden on all sides. Slice.
In a small skillet, bring the onion, beef stock, soy sauce, and sugar to a boil over medium heat. Cook for 5 minutes, until the onion is tender.
Add the sliced beef to the sauce and pour the beaten egg over it. Cover and cook over low heat for 2–3 minutes, until the egg is partially set.
Slide the topping over hot rice and serve immediately.
Best eaten fresh. Store in the refrigerator for 1 day; the egg will firm up when reheated.
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