Katsudon

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1. 1
   Combine the water and konbu in a large saucepan over low heat. Slowly, over the course of at least 15 minutes, heat until the water registers 150ºF on an instant-read thermometer, then remove and discard the konbu. Increase the heat to high and bring the water to a boil. Add the katsuobushi, stir with chopsticks to submerge, and immediately reduce the heat to a low simmer. Cook for 2 minutes, then remove from the heat and let stand for 5 minutes more, or until the katsuobushi sinks to the bottom of the pot.
2. 2
   Pour through a strainer lined with a layer of damp heavy-duty paper towels into a bowl and allow to drip through. Discard the katsuobushi. The dashi is best used the same day, although it will keep covered and refrigerated for a day before losing its best flavor.
3. 3
   To make the tsuyu: Combine the katsuobushi dashi, mirin, shoyu, and sugar in a small saucepan. Bring to a boil, then remove from the heat and add the katsuobushi. Let the katsuobushi settle, then set aside to cool. Once cool, strain the liquid through a fine-mesh sieve lined with a damp paper towel.
4. 4
   To make the katsudon: Prepare the tonkatsu and slice it as directed for serving. The tonkatsu should be freshly fried when you begin, although they do not need to be piping hot; room temperature is fine.
5. 5
   Heat a 12-inch skillet over medium heat. Add the oil and when the oil is hot, add the onion. Cook, stirring, until the onion is soft, 3 to 4 minutes. Add ¼ cup of the tsuyu and bring to a low boil.
6. 6
   Crack the eggs into a small bowl and break the yolks but don’t beat them. Turn down the heat to medium-low and lay your sliced katsu in the pan. Pour the egg mixture over the katsu. Add the mitsuba leaves and stems. Cover and let cook undisturbed for 5 to 6 minutes, until the egg whites are set but the yolks are still runny. Using a spatula, divide the katsudon into four pieces.
7. 7
   To serve, spoon hot rice into four bowls, then top each with a section of katsudon. Serve immediately with the sansho alongside.