Slice the pork cutlets into 3/4-inch (2 cm) strips. Cut the onion into wedges. Crack the eggs into a bowl and beat them. Cut the mitsuba (or substitute) into 1-inch (3 cm) pieces.

In a skillet, combine the dashi broth, soy sauce, and sweetener. Bring to a boil over high heat. Add the onion, cover, and simmer over medium heat for 3 minutes.

Arrange the pork cutlets on top of the onions. Once it comes to a boil again, pour the beaten eggs evenly from the center outward. Cover and cook until the eggs are just set but still soft, then remove from heat.

Spoon the cooked rice into two bowls. Divide the pork, onions, and sauce evenly over the rice. Sprinkle with mitsuba (or substitute) and serve.