Katsudon (Pork Cutlet Rice Bowl)

Prepare the pork: Pound the pork loin chops to about 1/4 inch thickness. Season lightly with salt and pepper.

Bread the pork: Set up a breading station with flour, beaten eggs, and panko breadcrumbs. Dredge each pork chop in flour, then dip in egg, and finally coat evenly with panko breadcrumbs.

Deep fry the pork: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully lower the breaded pork chops into the hot oil, frying for 3-4 minutes per side, or until golden brown and cooked through. Remove from oil and drain on a wire rack.

Prepare the sauce: In a large skillet or saucepan, combine dashi, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.

Simmer the katsudon: Add the sliced onions to the simmering sauce and cook until softened, about 5 minutes.

Cut the cutlets: Cut the fried pork cutlets into bite-sized strips.

Add the cutlet and eggs: Arrange the sliced pork cutlets over the onions in the skillet. Pour the lightly beaten eggs over the pork and onions. Cover the skillet and cook until the eggs are set to your liking, about 2-3 minutes (the eggs should still be slightly runny).

Serve: Spoon the cooked rice into individual bowls. Carefully slide the katsudon mixture (pork, onions, and eggs) over the rice. Garnish with chopped green onions and serve immediately.