炸豬扒蓋飯

First, season the pork chops generously with salt and pepper, then lightly dust them with flour.

Dip each pork chop into the beaten egg, ensuring it's fully coated, and then press it into the panko breadcrumbs until well covered.

Heat oil in a pan over medium heat. Fry the breaded pork chops for 5-6 minutes per side, or until they turn a beautiful golden brown. Once cooked, remove them and drain any excess oil.

In a separate bowl, combine the stock (dashi or chicken), sugar, soy sauce, and mirin, stirring until well mixed.

In a clean pan or the same pan (after cleaning), sauté the thinly sliced onion in a little oil until it becomes translucent and slightly caramelized.

Pour the made stock mixture over the sautéed onions.

Slice the fried pork chops into strips. Arrange these slices over the onions in the pan, then drizzle the remaining two beaten eggs evenly over the pork and onions.

Continue to cook on medium-low heat until the egg is just set to your liking.

Serve the katsudon immediately over steamed white rice and garnish with chopped scallions.