Japanese Katsudon

Ingredients

• 1 tbsp vegetable oil
• 2 large onion
• 4 tonkatsu (breaded pork cutlets)
• 300 ml vegetable broth
• 2 tbsp soy sauce
• 2 tsp mirin
• 2 tsp sugar
• 4 eggs
• 400 g sushi rice
• 2 tbsp chives (optional)

Steps

1. Cook sushi rice according to package directions.
2. Heat vegetable oil in a large skillet over medium heat. Add sliced onions and fry until golden brown and softened.
3. Place the tonkatsu cutlets in the center of the pan with the onions.
4. In a small bowl, combine vegetable broth, soy sauce, mirin, and sugar. Pour three-quarters of this mixture around the tonkatsu.
5. Simmer for 2-3 minutes, allowing the sauce to thicken slightly and the tonkatsu to reheat.
6. Pour the beaten eggs evenly around the tonkatsu. Cook for 2-3 minutes until the egg is set but still slightly runny.
7. Divide the cooked rice among four bowls. Top each with a tonkatsu cutlet, egg, and onion mixture.
8. Garnish with chopped chives and serve immediately, drizzling with extra soy sauce if desired.