It is a powdered seasoning that can be easily made by simply simmering tonkatsu and onions and tossing them with an egg. The bonito and kelp broth are complemented by the umami flavor of beef.
It is a small type with a rich taste. It is perfect for katsudon rice bowl, chicken cutlet rice bowl etc.

とんかつや玉ねぎをさっと煮込んで玉子でとじるだけで、手軽にどんぶりが作れる粉末調味料です。かつおと昆布のだしに牛肉のうま味をプラスしました。

濃厚な味わいの、こいくちタイプです。かつ丼、鶏カツ丼、他人丼などにぴったりです。

Ingredients (for 1 person)
Tonkatsu (fried pork )... 1 piece, Egg... 1 pc, Onion... 1/4 pcs, Trefoil... suitability
Chotto donburi (Koikuchi)... 1 sachet, Cooked rice... For 1 bowl of rice bowl, Water... 100 ml (1/2 cup)

Preparing
Cut the tonkatsu into easy-to-eat pieces, cut the onion into thin slices, and chop the trefoil into small pieces. Eggs should be whisked.

1,Put water, onion, and a Chotto Donburi Koikuchi in a saucepan, cover and simmer over medium heat for 3-4 minutes

2, When the onion is cooked, add the tonkatsu (fried pork), cover and simmer over medium heat for 1 minute

3, When the tonkatsu (fried pork) is warm, open the lid, turn the whisked egg in, and when it is half-boiled, add the trefoil and pour over the rice.