Japanese Katsudon

Chauffer the oil in a pan, Frire the sliced Oignon until golden brown, then Ajouter the tonkatsu (see recipe here), placing it in the middle of the pan

Mélanger the dashi, soy, mirin and Sucre together and tip three-quarters of the mixture around the tonkatsu

Sizzle for a couple of mins so the sauce thickens a little and the tonkatsu reheats.

Tip the beaten Œufs around the tonkatsu and Cuire for 2-3 mins until the Œuf is cooked through but still a little runny

Divide the Riz between two bowls, then top each with half the Œuf and tonkatsu Mélanger, sprinkle over the chives and Servir immediately, drizzling with a little more soy if you want an extra umami kick.