Tenderize pork loin cutlets by pounding them lightly. Season both sides with salt and black pepper. Dredge each cutlet in all-purpose flour, shaking off excess, then dip into beaten egg, and finally coat thoroughly with panko breadcrumbs.
Heat vegetable oil in a deep pan or pot to 170-175°C (340-345°F). Carefully place the breaded pork cutlets into the hot oil and deep fry for about 3-4 minutes per side, until golden brown and cooked through. Remove the tonkatsu and drain excess oil on a wire rack. Once slightly cooled, slice the tonkatsu into strips about 1.5 cm (0.6 inches) thick.
In a small skillet or donburi pan, combine dashi stock, soy sauce, mirin, and sugar. Bring the mixture to a gentle simmer. Add the thinly sliced onion and cook until it softens, about 2-3 minutes.
Arrange the sliced tonkatsu over the simmering onion in the sauce. Gently pour the lightly beaten eggs evenly over the tonkatsu and sauce. Cover the pan and cook for about 1-2 minutes, until the eggs are set to your desired doneness (some prefer it slightly runny).
Serve immediately. Place a generous amount of cooked Japanese rice into two serving bowls. Carefully slide the tonkatsu and egg mixture from the pan over the rice. Garnish with chopped green onion before serving.
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