Katsudon

Instructions

1. 1

   Sauté Onions and Pork

   14 min

   Heat vegetable oil in a skillet over medium heat until shimmering. Add sliced onion and cook, stirring occasionally, until they turn golden brown and fragrant, about 5-7 minutes. Once the onions are ready, place the chopped pork tonkatsu in the center of the pan to warm up.

2. 2

   Prepare Sauce Mixture

   10 min

   In a mixing bowl, combine vegetable stock, soy sauce, mirin, and sugar. Stir well to ensure the sugar dissolves completely. Pour three-quarters of this sauce mixture around the tonkatsu in the pan, allowing it to simmer gently for 2-3 minutes until the sauce thickens slightly and the tonkatsu is heated through.

3. 3

   Add Eggs and Cook

   6 min

   Gently pour the beaten eggs around the tonkatsu in the skillet. Cook for about 2-3 minutes until the edges start to set but the center remains slightly runny, creating a creamy texture. Keep the heat at medium to avoid overcooking the eggs, ensuring they remain soft and tender.

4. 4

   Plate and Garnish

   5 min

   Divide sushi rice between two serving bowls, creating a base for the toppings. Spoon half of the tonkatsu and egg mixture over each bowl of rice. Finish by sprinkling with chopped chives and, if desired, drizzle a little extra soy sauce over the top for added flavor.