Katsudon

Lightly pound the pork for the tonkatsu with a meat mallet to a thickness of 1.5–2 cm. Using a sharp knife, make a few shallow cuts along the sinew at the edges of the cutlet so it doesn't curl up while frying. Season with salt and pepper on both sides.

Coat the cutlets in flour, shaking off the excess, dip in beaten egg, then coat in panko, pressing the crumbs on gently with your palm.

Heat oil in a deep frying pan to 170°C and fry the cutlets in batches for 1–2 minutes per side until lightly golden. Transfer to a wire rack for 3 minutes, then raise the oil temperature to 180°C and fry a second time for 30–60 seconds per side until deep golden brown. Let the cutlets rest for 2–3 minutes, then slice into strips about 2 cm wide.

In a wide pan, combine the dashi stock, soy sauce, mirin, and sugar, and bring to a gentle simmer over medium heat.

Add the onion, sliced into half-moons, and cook for 2–3 minutes until soft and translucent.

Lay the sliced tonkatsu over the onion in the sauce and warm through for 1–2 minutes.

Drizzle the lightly beaten egg over the cutlet in a thin spiral, without stirring it into the sauce. Cover with a lid and cook over low heat for 1–2 minutes, until the egg is just set but still soft and slightly runny inside.

Spoon hot rice into serving bowls, then top with the cutlet, onion, and egg straight from the sauce. Sprinkle with sliced green onion and serve immediately.