Katsu-don (カツ丼） with easy access ingredients, four servings

I first stumbled across the delicacy by the name of katsu-don on my first excursion to Japan. Fortunately this little piece of heaven has about as many variations as there are variators. Once I touched down to the Finnish soil again I almost immediately made the effort to scout suitable incrediends for a homeland katsu-don. Here's how the story goes.

Incredients used in this recipe can all be found in Stockmann shopping center complex all around Finland. They are as follows:

-400g (or 4 pieces) of breaded pork (can be replaced with just about any meat, although I don't personally recommend beef)
-4 eggs
-1 large onion
-~8 servings of Basmati/Jasmin/Sushi -rice (just about any sticky rice will do, I prefer basmati for the flavour)
-Vegetable oil

The Sauce
-75ml of Mirin (or mild rice vinegar for cooking, label could read Blue Dragon but what ever you'll find)
-35ml soy-sauce of choice. Kikkoman is fine, but I prefer chinese soy-sauce for this.
-1 tee spoon of sugar
-1-2 table spoons of strong fish broth, or 1/2 tea spoon of Dashi

The Works

Fry the pork steaks in vegetable oil, and cut them in 5-4 pieces for easy consuming. Cook the rice according to instructions, and add some salt to to the water.

Mix the ingredients for The Sauce in a bowl and let the sugar dissolve. If you're using fish broth add gradually in order to keep the sauce relatively fish-free. The sauce should taste sweet-ish, and the soy sauce should hit you're taste buds first. The sauce is good only after the next stage, trust me, I'm an expert. Consequently, slice the onion in to little finger sized portions and divide in to four piles.

When the rice is done, break out four deep bowls or plates. Divide the rice into the bowls, and mold it into a "bed". Whip the eggs. Don't add any ingredients.

Choose a frying pan, preferably about the same size as the rice bowls for optimum texture. Pre-heat, and add some vegetable oil and fourth of The Sauce. Wait a moment and add fourth of the sliced onions and fourth of the scrambled eggs. Let the eggs congeal a bit, but not all the way. In the end the eggs should be "half-done". Add the sliced pork on top of the eggs, wait a moment again and then pour the whole thing on top of the rice.

Repeat as long as there are steaks left.

For added flavor springle green onions on top. Enjoy with beer.