Japanese Katsudon

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

• 1 tbs Vegetable Oil
• 1 large Onion
• 1 chopped Pork
• 150ml Vegetable Stock
• 1 tbs certified gluten-free coconut aminos
• 1 tsp Mirin
• 1 tsp Sugar
• 2 Beaten Eggs
• 200g Sushi Rice
• Chopped Chives

Directions

1. STEP 1
2. Heat the oil in a pan, fry the sliced onion until golden brown, then add the tonkatsu (see recipe here), placing it in the middle of the pan. Mix the dashi, certified gluten-free coconut aminos, mirin and sugar 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.
3. STEP 2
4. Tip the beaten eggs around the tonkatsu and cook for 2-3 mins until the egg is cooked through but still a little runny. Divide the rice between two bowls, then top each with half the egg and tonkatsu mix, sprinkle over the chives and serve immediately, drizzling with a little more certified gluten-free coconut aminos if you want an extra umami kick.