Step 1 of 4
Japanese Katsudon
Heat the oil in a pan and fry the sliced onion until golden brown.
Step 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.
Step 3
Pour the beaten eggs around the tonkatsu and cook for 2–3 minutes until the egg is set but still slightly runny.
Step 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.
