The day-after dish: katsudon

The ultimate dish for the day after the night before, it uses up leftovers and provide a hearty meal. It’s perfect if you had a little too much sake the night before.

SERVES 2 PREP 10 mins COOK 20 mins EASY

1 tsp vegetable oil

1 large onion, sliced

1 breaded pork fillet – use the leftover tonkatsu (see p46), sliced 150ml dashi or stock

1 tbsp soy

1 tsp mirin

1 tsp sugar

2 large eggs, beaten

200g cooked rice finely chopped chives, to serve

1 Heat the oil in a pan, fry the sliced onion until golden brown, then add the tonkatsu, placing it in the middle of the pan. Mix the dashi, soy, 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.

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. 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.

GOOD TO KNOW 1 of 5-a-day

PER SERVING 583 kcals • fat 21g • saturates 6g • carbs 63g • sugars 12g • fibre 4g • protein 34g • salt 2.1g