Crispy cutlet simmered in a sweet dashi broth with onions and beaten eggs.
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Pound the pork chops slightly to tenderize, then season with salt and pepper. Dredge each piece in flour, dip into the beaten egg, and coat thoroughly with panko breadcrumbs.
Heat vegetable oil in a skillet over medium-high heat and fry the pork cutlets until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels and slice into 1-inch strips.
In a small clean skillet or katsudon pan, combine the dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.
Add the sliced onions to the simmering broth and cook for 2-3 minutes until they begin to soften and turn translucent.
Place the sliced fried pork cutlet directly on top of the simmering onions in the skillet.
Slowly pour the lightly whisked eggs over the pork and onions. Cover the pan with a lid and cook for about 30-60 seconds until the egg is set but still slightly runny.
Slide the entire contents of the pan carefully over a large bowl of warm steamed white rice.
Garnish with chopped scallions or mitsuba if desired and serve immediately while the cutlet is still partially crispy.
