• 380g tonkatsu
  • 3 eggs
  • 1 pork cube seasoning
  • 1 tablespoon soy sauce
  • 2 teaspoon sugar
  • 1/4 cup  cornstarch
  • 2 teaspoon vegetable oil
  • 90g sliced onions
  • 1 teaspoon chopped spring onions
  • rice

  1. Using a large bowl, add eggs, sugar, soy sauce and cornstarch. Stir to combine.
  1. In a frying pan, add vegetable oil and sliced onion. Saute for 3 minutes.
  1. Set aside the onion on the edge of the pan and add tonkatsu in the  center. Pour sauce around the cutlet and simmer for 1 minute.
  1. Remove the lid and flip katsudon to the other side. Pour egg and sprinkle chopped spring onions. Steam for 5 minutes.
  1. Put hot rice into a bowl and top with tonkatsu and egg mixture.