Ingredients

• 8 ounce pork cutlet, pounded thin to 1/4 inch
• 0.5 cup all-purpose flour
• 1 egg, beaten
• 1 cup panko breadcrumbs
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 3 tablespoon vegetable oil
• 1 onion, sliced into 1/4-inch rings
• 0.75 cup dashi or chicken broth
• 3 tablespoon soy sauce
• 2 tablespoon mirin
• 1 tablespoon sugar
• 2 egg, beaten
• 2 cup sushi rice or short-grain rice, cooked
• 2 scallion, sliced, white and green parts separated
• 0.5 nori, cut into thin strips

Steps

1. If rice is not already cooked, prepare it now using a rice cooker or stovetop method and set aside until ready to serve.
2. Place pork cutlets between two sheets of plastic wrap and use a meat mallet to pound each cutlet to about 1/4-inch thickness, working from the center outward.
3. Set up three shallow dishes for breading: place flour in the first, beaten egg in the second, and panko breadcrumbs in the third.
4. Season both sides of each pork cutlet with salt and black pepper.
5. Working with one cutlet at a time, coat both sides in flour, shake off excess, dip in beaten egg, then coat thoroughly with panko breadcrumbs, pressing gently so coating adheres.
6. Heat 3 tablespoons of vegetable oil in a 10-inch skillet over medium-high heat until shimmering, about 2 minutes.
7. Carefully place breaded cutlets in hot oil and fry for 3–4 minutes per side until golden brown and crispy.
8. Flip cutlets and fry the second side for 3–4 minutes until evenly golden brown.
9. Transfer fried cutlets to a paper towel-lined plate to drain excess oil.
10. In the same skillet, reduce heat to medium and add the sliced onion. Stir and cook for 1–2 minutes until slightly softened.
11. Pour dashi (or chicken broth), soy sauce, mirin, and sugar into the skillet with the onions and stir to combine.
12. Bring the sauce to a simmer over medium heat, stirring occasionally, for 2 minutes to allow flavors to blend.
13. Cut the fried pork cutlets into 1/2-inch strips.
14. Return the pork strips to the simmering sauce and gently toss to coat.
15. Pour the beaten eggs in a thin, steady stream over the pork and onions while gently stirring, creating soft, ribbony curds. Simmer for 1–2 minutes until the egg is barely set but still creamy and slightly runny in the center (it will continue cooking slightly after removal from heat).
16. Divide cooked rice between two donburi bowls or serving bowls.
17. Carefully pour the pork-egg mixture with sauce over the rice in each bowl, ensuring even distribution of pork, egg, and onion.
18. Garnish each bowl with sliced scallion greens and nori strips.
19. Serve immediately while hot.