Steps

1. Slice the onion to about 5mm thick.
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2. Place the sliced onion in a frying pan.
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3. Lightly beat the eggs.
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4. Separate the leaves of the mitsuba from the stems. Gather the stems and cut them off by hand.
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5. Add the mitsuba stems to the beaten eggs. Set aside the leaves for later use.
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6. Make several shallow cuts along the connective tissue between the fat and meat of the pork loin. Do the same on the other side.
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7. Tenderize the pork by piercing it with a meat tenderizer to break down the connective tissues and make the meat tender. If water comes out, pat it dry with a paper towel. [This is the secret!] Using a meat tenderizer makes the meat extremely tender.
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8. Make the batter. In a bowl, mix 4 tbsp all-purpose flour, 2 tbsp water, and 1 tsp oil.
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9. Lightly coat the pork with flour, ensuring it covers the sides. Tap off any excess flour.
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10. Dip the floured pork into the batter.
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11. Coat the pork thoroughly with panko breadcrumbs. After dipping the meat in the batter, generously sprinkle panko on top and press down firmly. Do the same for the sides. [This is the secret!] If you don't press the sides firmly, they may peel off when frying.
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12. Add oil to a frying pan and heat over medium heat until the tip of the flame just touches the bottom of the pan. Aim for an oil temperature of 175°C (350°F).
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13. In a separate bowl, prepare the katsudon sauce. Mix 10 tbsp bonito dashi, 2 tbsp soy sauce, 2 tbsp mirin, and 1 tsp sugar (optional).
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14. Once the oil reaches 170°C (340°F), carefully add the pork cutlet and fry for about 4 minutes and 30 seconds.
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15. Once the coating has set, stand the cutlet up to drain excess oil, then transfer it to a plate to finish cooking with residual heat.
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16. Cut the fried pork cutlet into bite-sized pieces.
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17. Add the katsudon sauce to the onions in the frying pan, bring to a boil, and simmer until the onions are tender.
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18. Place the cut pork cutlet into the boiling sauce.
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19. Pour the beaten egg over the cutlet. Pour it between the cutlet and the sauce, rather than covering the entire cutlet.
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20. Serve rice in a bowl. Once the egg has started to set, pour more egg into any areas that are still unset. If you prefer your egg fully cooked, cover with a lid and continue cooking.
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21. Turn off the heat when it reaches your desired doneness.
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22. Place the katsudon and egg mixture over the rice in the bowl. Finally, garnish with mitsuba leaves.
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