Pork Cutlet Rice Bowl (Katsudon)

Pound pork cutlets until tender; season with salt and pepper.

Dredge the cutlets in flour, then beaten egg, and finally panko breadcrumbs.

Deep-fry until golden brown and crispy, then slice into strips.

Simmer sliced onions in a sauce made of dashi, soy sauce, and mirin.

Place the sliced cutlets into the simmering sauce and pour beaten eggs over them.

Cover until the eggs are partially set, then slide the whole mixture over a bowl of hot rice.