Cut the pork cutlets into four equal portions. Slice the onion into bite-sized pieces. Add the ingredients to a skillet and bring the dashi stock to a boil, then add the onion.

Once the onion is cooked, arrange the pork cutlets in the skillet and simmer for a while over medium heat to let the flavors soak in.

When the breading has absorbed some of the broth, sprinkle with green onions.

After adding the green onions, turn the heat to high. Once boiling, pour the beaten eggs evenly over the skillet, shake the skillet gently, and when the eggs are partially set, turn off the heat and cover with a lid.

Drizzle a small amount of broth over the rice, then use a slotted spatula or a flat utensil to neatly serve the ingredients over the rice. Enjoy your meal.

Thank you for featuring this recipe in your cookbook.