Instructions
Preparation: 1. Cook 200g of sushi rice according to package directions. Keep the cooked rice warm. 2. In a small bowl, combine 150ml vegetable stock, 1 tablespoon soy sauce, 1 teaspoon mirin, and 1 teaspoon sugar. Stir until the sugar dissolves completely. Set aside three-quarters of this mixture (approximately 110ml) for cooking. Keep the remaining quarter (approximately 40ml) separate for an optional drizzle when serving. 3. In another small bowl, beat 2 eggs until well combined. Set aside. 4. Peel and thinly slice 1 large onion. 5. If your pork (tonkatsu) is not already chopped, cut it into bite-sized pieces. Cooking: 1. Heat 1 tablespoon of vegetable oil in a medium-sized frying pan over medium heat. 2. Add the sliced onion to the hot pan. Cook for 5 to 7 minutes, stirring occasionally, until the onion softens and turns golden brown. 3. Carefully place the chopped pork (tonkatsu) in the center of the pan, surrounded by the cooked onions. 4. Pour the three-quarters of the reserved sauce mixture (vegetable stock, soy sauce, mirin, sugar) evenly around the pork and onions in the pan. 5. Bring the sauce to a gentle simmer. Continue to cook for 2 to 3 minutes, allowing the pork to reheat thoroughly and the sauce to thicken slightly. 6. Evenly pour the beaten eggs over and around the pork and onions in the pan. Do not stir the eggs once poured. 7. Cover the pan immediately with a lid or aluminum foil. Cook for 2 to 3 minutes, or until the eggs are mostly set but still appear slightly runny in the center. Serving: 1. Divide the warm sushi rice evenly among four individual serving bowls. 2. Carefully slide an equal portion of the cooked egg, pork (tonkatsu), and onion mixture from the pan over the rice in each bowl. 3. Garnish each serving with chopped chives. 4. Optionally, drizzle a little more soy sauce or the remaining quarter of the reserved sauce mixture over each serving for extra savory flavor. Serve immediately while hot.