Pound the pork with the back of a knife, then season with salt and pepper. Coat the pork in flour, then dip in beaten egg, and cover with panko breadcrumbs. Fry in oil over medium heat until golden brown, then drain excess oil.

In a skillet, combine the dashi stock, sugar, sake, soy sauce, and sliced onion. Bring to a boil.

When the onion is tender, add the cutlet and pour in half of the beaten egg. Let it simmer briefly. Add the remaining egg, cover with a lid, and steam for a short time until the egg is just set.

Serve over rice in a bowl and garnish with mitsuba. Enjoy!