Japanese Katsudon

Ingredients

• 1 tbspvegetable oil
• 1onion, large, thinly sliced
• 1tonkatsu, prepared breaded pork cutlet, cut into pieces
• 2/3 cupdashi stock, traditional recipe uses dashi
• 1 tbspsoy sauce
• 1 tspmirin
• 1 tspsugar
• 2eggs, beaten
• 1 cupsushi rice, cooked, to serve
• chives, chopped, to garnish

Method

1. 1

   Stir the dashi, soy sauce, mirin and sugar together in a measuring cup until the sugar dissolves, and have the rice hot and ready. From here the pan moves fast.

2. 2

   Heat the oil in a medium skillet over medium heat and cook the onion for about 5 minutes, stirring, until soft and golden.

3. 3

   Lay the tonkatsu pieces in the middle of the pan and pour three-quarters of the sauce around them, not over, so the crust stays crisp on top. Let it bubble for about 2 minutes, until the sauce thickens slightly and the pork is hot through.

4. 4

   Pour the beaten eggs around the tonkatsu and cook for 2 to 3 minutes, until the egg is set at the edges but still a little runny in the middle. Take the pan off the heat while it still looks loose; it keeps setting.

5. 5

   Divide the rice between two bowls and spoon the rest of the sauce over it. Slide half the egg and tonkatsu onto each bowl, scatter with chives and serve straight away.

Nutrition per serving