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| 1 | tabelspoon | soy sauce | | 1 | tablespoon | cooking wine | | 1 | tablespoon | mirin | | 2 | teaspoons | sugar | | 1/3 | cup | chicken/vegetable stock or water | | 1/3 | cup | thinly-sliced onions | | 1 | | egg slightly beaten | | | Spring onions, cut into strips | | 1 | bowl | rice |
| directions | Add soy sauce, cooking wine, mirin (optional), sugar, stock/water, and sliced onions into a small saucepan. Place over medium heat and let it simmer for a few minutes. (The sauce will reduce over high heat so you may add a little water and taste to your liking.)
Carefully place 1 Tonkatsu (fried pork cutlet) over the sauce and onions. Pour the slightly beaten egg over the tonkatsu and sauce and sprinkle a few strips of spring onions on top.
Cover the saucepan with a lid and cook until the egg is nearly set.
Remove from heat and slide everything onto your bowl of rice. Serve immediately. |
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