I'm keeping this recipe forever

onsen katsudon recipe as adapted by shysweetthing

ready-to-eat photo plus commentary on Mastodon

notes for next time: check the oil temp with an actual thermometer before first cutlet goes in! it won't brown right if it's too cold! and possibly beat more eggs to begin with, instead of downgrading from double to single dipped cutlets and then borrowing the reserved eggs and then beating more eggs