Fry:
Heat about 200ml vegetable oil in a deep frying pan over medium heat (170–180°C if you’re measuring). Fry pork for 3–4 minutes per side until golden brown and crispy. Drain on kitchen paper. Slice into strips.

Make the broth:
In a separate frying pan, add sliced onion, dashi, soy sauce, mirin, and sugar. Simmer for 5 minutes until onions are soft and the broth is slightly reduced.

Egg magic:
Lay the sliced pork cutlet over the simmering onions and broth. Pour the lightly beaten eggs evenly over the top. Cover with a lid and cook for 1–2 minutes until the egg is just set but still a little runny.

Assemble:
Pile hot rice into two deep bowls. Slide the pork–egg–onion mixture on top. Sprinkle with spring onions if using. Serve immediately with pickles on the side.