Steps

1. Thinly slice Onion 1/4 (50g).
   🕒 02:28
2. Tear Mitsuba to taste into bite-sized pieces.
   🕒 02:41
3. Cut Pork Belly 120g into bite-sized pieces.
   🕒 02:44
4. Heat Oil 1/2 tbsp in a frying pan and fry Panko 1 handful over medium heat until golden brown. [This is the key!] Fry while spreading to prevent burning, making it the color of crispy tonkatsu.
   🕒 03:02
5. Move the golden brown panko to the side of the frying pan.
   🕒 03:50
6. In the cleared space, add the cut Pork Belly and Onion, and add Water 2.5 tbsp, Soy Sauce 1 tbsp, White Dashi 1 tbsp, Mirin 2 tbsp, and Sugar 2 pinches (1/2 tsp) all together.
   🕒 03:57
7. Simmer over medium heat until the onions are tender. Once boiling, reduce to medium-low heat and simmer without boiling vigorously to preserve the dashi aroma.
   🕒 04:35
8. When the onions are very soft, reduce to low heat and pour in half of the 2 beaten Eggs.
   🕒 05:10
9. Stir lightly, cover, and steam until half-cooked. [This is the key!] Utilize the difference in cooking time between the egg yolk and white to enjoy the textural difference, by adding the egg in two stages.
   🕒 05:27
10. Pour the remaining egg mixture in the center, and steam with the lid on over very low heat.
    🕒 05:50
11. Serve Rice 200g in a bowl and top with the semi-cooked egg-binding, which still has some transparent parts.
    🕒 06:12
12. Sprinkle the fried panko on top, and add some simmering liquid as desired.
    🕒 06:22
13. Finally, scatter the torn Mitsuba and it's done. Sprinkle with Shichimi Togarashi if desired.
    🕒 06:57