Japanese Katsudon

Ingredients

• 1 tbspvegetable oil
• 1onion, large, thinly sliced
• 1tonkatsu, prepared breaded pork cutlet, cut into pieces
• 150 mldashi stock, traditional recipe uses dashi
• 1 tbspsoy sauce
• 1 tspmirin
• 1 tspsugar
• 2eggs, beaten
• 200 gsushi rice, cooked, to serve
• chives, chopped, to garnish

Method

1. 1

   Heat the oil in a pan and fry the sliced onion until golden brown.

2. 2

   Place the tonkatsu pieces in the middle of the pan. Mix the dashi, soy sauce, mirin and sugar together and pour three-quarters of the mixture around the tonkatsu. Sizzle for a couple of minutes until the sauce thickens slightly and the tonkatsu is heated through.

3. 3

   Pour the beaten eggs around the tonkatsu and cook for 2–3 minutes until the egg is set but still slightly runny.

4. 4

   Divide the cooked rice between two bowls. Top each with half the egg and tonkatsu mixture, sprinkle over the chives and serve immediately. Add a drizzle more soy sauce if you like.