Japanese Katsudon

Steps

1. In a pan, heat vegetable oil and sauté sliced onion until golden brown. Add the tonkatsu in the center of the pan.
2. Combine vegetable stock, soy sauce, mirin, and sugar; pour three-quarters of this mixture around the tonkatsu. Cook for a few minutes until the sauce thickens slightly and the tonkatsu is heated through.
3. Pour the beaten eggs around the tonkatsu and cook for 2-3 minutes until the eggs are just set but still slightly runny.
4. Serve over sushi rice, dividing it into two bowls, topped with the egg and tonkatsu mix. Garnish with chopped chives and drizzle with extra soy sauce if desired.