simmered pork cutlet with egg and onion
A Japanese dish where a fried pork cutlet is simmered in a soy-sauce-based broth with beaten egg and sliced onion, often served over rice as カツ丼.
今夜の夕食はカツ煮にしよう。
Let's have simmered pork cutlet for dinner tonight.
この店のカツ煮は卵がふわふわで美味しい。
The simmered pork cutlet at this restaurant has fluffy eggs and is delicious.
Hiragana variant of the same word; less common but still used.
Compound of カツ (from English 'cutlet') and 煮 (simmering). The dish likely originated as a way to use leftover tonkatsu.