Japanese Katsudon

Ingredients

• 1 tbs Vegetable Oil
• 1 large Onion
• 1 chopped Pork
• 150ml Vegetable Stock
• 1 tbs Soy Sauce
• 1 tsp Mirin
• 1 tsp Sugar
• 2 Beaten Eggs
• 200g Sushi Rice
• Chopped Chives

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Cook the sushi rice according to the packet instructions and keep it warm.
2. Warm the vegetable oil in a frying pan and fry the sliced onion until it turns golden brown.
3. Push the onion to one side and add the chopped pork to the pan.
4. Stir the stock, soy sauce, mirin and sugar together, then pour three-quarters of it around the pork.
5. Sizzle for a couple of mins so the sauce thickens slightly and the pork heats through.
6. Pour the beaten eggs around the pork and cook for 2-3 mins until just set but still a little soft.
7. Split the rice between two bowls and spoon over the pork and egg mixture.
8. Scatter with chopped chives and serve straight away, with an extra dash of soy sauce if you like.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.