Steps

1. Peel and thinly slice 1/2 onion (120g) into 5mm thick slices.
   🕒 00:36
2. In a bowl, combine 150ml water, 2 tbsp soy sauce, 2 tbsp mirin (sweet rice wine), 2 tsp sugar, and 1 tsp dashi granules. Mix well to create the sauce.
   🕒 00:43
3. In a separate bowl, add 2 tbsp all-purpose flour and 2 tbsp water, a tablespoon at a time, whisking to dissolve and prevent lumps.
   🕒 00:55
4. Add 1 tsp mayonnaise to the mixture from step 3 and whisk until combined to create a batter. (Key Tip: Creating a batter with flour, water, and mayonnaise makes it easy to prepare the pork cutlets.)
   🕒 01:04
5. Divide 200g of thinly sliced pork into two portions and shape them into oval cutlets. Press them with your palm to form the meat into a compact shape. (Key Tip: Using thinly sliced pork clumped together gives a satisfying meaty texture and prevents the cutlets from falling apart, ensuring a beautiful finish.)
   🕒 01:08
6. Coat the shaped pork cutlets with the batter, then coat them evenly with panko breadcrumbs. (Key Tip: This minimal process of coating with batter and breadcrumbs makes it incredibly easy to prepare.)
   🕒 01:24
7. Heat about 5mm of vegetable oil in a frying pan over medium heat.
   🕒 01:36
8. Place the pork cutlets in the hot frying pan and cook over medium heat. After about 2.5 minutes, when the bottom side is browned, flip them over.
   🕒 01:52
9. Cook for a total of about 5 minutes until both sides are browned, then remove from the pan and drain excess oil. (Key Tip: You can easily make this dish with minimal oil and just one pan.)
   🕒 02:12
10. Discard the oil from the frying pan and wipe it clean with a paper towel.
    🕒 02:20
11. Add the sliced onions from step 1 and the sauce mixture from step 2 to the frying pan and bring to a simmer. Cook until the onions become translucent and are tender.
    🕒 02:28
12. Cut the drained pork cutlets into bite-sized pieces.
    🕒 02:44
13. Once the onions are translucent, place the cut pork cutlets on one side of the frying pan and pour some of the simmering sauce over them.
    🕒 02:54
14. Lightly beat 2 eggs.
    🕒 03:03
15. Increase the heat to high, bring the sauce to a boil, then pour the beaten eggs over the cutlets and cook for about 10 seconds.
    🕒 03:05
16. After cooking for about 10 seconds, turn off the heat, cover the pan, and let the eggs cook through with residual heat until they reach your desired consistency.
    🕒 03:14
17. Plate the dish.
    🕒 03:27
18. Sprinkle with chopped green onions in the center to complete the dish. You can also serve it over rice to make a katsudon (pork cutlet bowl).
    🕒 03:50