1 - STEP 1 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.

2 - Mix the dashi, soy, mirin and sugar together and tip three-quarters of the mixture around the tonkatsu.

3 - Sizzle for a couple of mins so the sauce thickens a little and the tonkatsu reheats.

4 - STEP 2 Tip the beaten eggs around the tonkatsu and cook for 2-3 mins until the egg is cooked through but still a little runny.

5 - 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 soy if you want an extra umami kick.