Ingredients:
- 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
Procedure:
- Using a large bowl, add eggs, sugar, soy sauce and cornstarch. Stir to combine.
- In a frying pan, add vegetable oil and sliced onion. Saute for 3 minutes.
- 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.
- Remove the lid and flip katsudon to the other side. Pour egg and sprinkle chopped spring onions. Steam for 5 minutes.
- Put hot rice into a bowl and top with tonkatsu and egg mixture.
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