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1
If the tonkatsu is cold, slice up and heat in a toaster oven until the breading is crispy.
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2
If you are heating up the cutlet, time it so that it will be hot when the sauce is ready.
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3
The rice bowl will taste better if everything that's in it is served piping-hot.
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4
Slice the onion thinly (so it cooks through well).
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5
Beat the eggs.
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6
(Don't totally mix the yolk and white together!
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7
Just beat lightly as if you're cutting through the white!)
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8
In a small pan, heat the onion and the ingredients marked .
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9
Heat until it's bubbling, turn down the heat to medium-low (until it's bubbling slightly) and simmer for 2-3 minutes.
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10
While the sauce is still simmering, portion out your steaming hot rice in a bowl.
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11
Heat the cutlets in the pan and pour in about 2/3 of the egg mixture (don't pour it all in; leave about a third of the mixture for later).
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12
Turn up the heat slightly and cook while shaking the pan occasionally until the egg is about half set, then add the rest of the beaten egg mixture.
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13
Continue cooking while shaking the pan until the egg you added last is just about soft set.
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14
Gently pour on top of the rice and it's done.
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15
The soft creamy egg and the sweet-savory sauce mixes with the rice and it's so good!
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16
I use homemade chicken cutlets for this.
