Katsudon

Rinse the rice until the water runs almost clear and cut the other ingredients into small pieces.

In a deep skillet or pot, sauté the onion, garlic, spices, and the main protein or vegetables.

Add the rice and stir so the grains are coated with oil and aromatics.

Pour in hot broth or water in the needed ratio, season with salt, and bring to a boil.

Cover, reduce the heat, and cook until the rice is tender; let it stand for 5–10 minutes at the end.

Fluff with a fork, add herbs, lemon, or sauce, and serve hot.