Japanese Katsudon (Pork Cutlet Rice Bowl)

First, cook the rice according to package instructions. While the rice is cooking, prepare the pork cutlets: pound them to about 1 cm thickness, then season both sides with salt and pepper. Prepare three shallow dishes for breading: one with flour, one with the lightly beaten egg (1 large), and one with panko breadcrumbs.

Dredge each pork cutlet first in flour, then dip in the beaten egg, and finally coat thoroughly with panko breadcrumbs, ensuring it's fully covered. Heat about 2-3 cm of vegetable oil in a frying pan over medium-high heat. Fry the cutlets for 3-4 minutes per side until golden brown and crispy. Remove from oil and drain on paper towels.

Slice the yellow onion thinly. In a small skillet (preferably one that can fit a pork cutlet), combine the dashi stock, soy sauce, mirin, and sugar. Add the sliced onion and bring to a boil. Reduce heat to medium and simmer for 3-5 minutes until the onion softens.

Place one fried pork cutlet into the simmering onion sauce. Lightly beat the remaining 2 eggs and pour them evenly over and around the pork cutlet and onions. Cover the skillet and cook for another 1-2 minutes, until the egg is just set but still creamy. Serve immediately over a bed of freshly cooked rice, garnished with chopped green onions.