17 Katsudon

Pork cutlets (“Cutlet” always refers to pork cutlets in Japan) are stewed with soy sauce-flavored eggs and onion, and once half cooked, they’re placed on top of a bowl of rice. This dish, generally placed at the peak of Japanese food, will teach you that within this bowl is perfect alchemy. That is, the beautiful yellow of the egg, the glossiness of the rice, and the mellowness of the cutlet all reveal gold.
Even if you’re afraid of half done egg, I guarantee it’s worth it to overcome that and eat this. You can’t slip on a swimsuit and slide into an overcooked, dry egg.