Japanese pork cutlet rice bowl

Steps

1. 1

   Lightly pound the cutlets. Bread them by coating in flour, then 1 beaten egg, then panko.

2. 2

   Fry at 175°C / 350°F for 4 to 5 minutes until the crust is deeply golden and the pork is just cooked through. Drain and slice.

3. 3

   In a large skillet, simmer the sliced onion with the dashi, soy sauce, mirin, and sugar for 4 minutes until tender.

4. 4

   Lay the sliced pork into the sauce. Lightly beat the remaining 4 eggs and pour them around and over the pork. Cover for 1 minute; the eggs should be softly set, not dry.

5. 5

   Divide the hot rice among bowls and spoon the pork, onions, and saucy egg over the top.