Made with crispy pork tonkatsu, sliced up and served with sticky rice and dashi, this Japanese pork rice is called Katsudon. The recipe uses Shichimi, a Japanese spice mix made with 7 ingredients - mandarin zest, sesame seeds, sansho pepper, red chilli.
- Slice the tonkatsu into 2 cm (¾ in) strips. Break the eggs into a bowl and mix. Peel and cut the onion into 5 mm (¼ in) slices.
- Add the dashi and onion to a small frying pan and bring to the boil on a medium heat. Add the sugar, mirin and soy sauce, and continue cooking until the onion is tender. Add the pieces of tonkatsu and cook for another 2 minutes, then add the eggs. Once the eggs start to set, cover the pan and cook for another 30 seconds. Remove from the heat but leave the lid on for a few moments to let the eggs finish cooking (for an omelette that is still a little runny).
- Serve the rice in a bento box. Carefully slide the omelette onto the rice, then sprinkle with shichimi if you can get hold of some.