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1
Pre-preparation: Hand wash rice in a pot under running water, occasionally draining until water filling pot is clear. Empty rice into rice cooker and steam (or if you don't possess a rice cooker, into a pot and boil) rice per package directions. Given its longer cooking time, doing this first will ensure that the rice finishes around the same time as the rest of the meal.
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2
Combine soy sauce, dashi, brown sugar, mirin, and water in a saucepan and simmer on stovetop until dashi and brown sugar dissolve.
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3
Beat 3 eggs in a flat-bottomed pan or dish. This will serve as the egg mixture through which you dredge your floured pork cutlets.
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4
Dice 1/2 yellow onion, chop green onions into small pieces, and add half these to sauce simmering on stove.
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5
Place pork cutlets 2 or 3 at a time on sturdy cutting board and cover them with plastic wrap. Use a meat tenderizer to flatten them evenly (about 1 cm. in height).
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6
Beat remaining 3 eggs in a medium-size bowl. Set aside.
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7
Coat both sides of each pork cutlet with flour, then dredge through beaten egg, then coat each side with panko.
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8
Fry cutlets in about 1 inch of vegetable oil until panko coating is golden on both sides. Remove cutlets from oil and let cool (preferably on a baking rack) for 5-10 minutes, then slice into 0.5- to 1-inch-wide strips.
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9
Maintaining their shape, place sliced cutlets in saucepan with simmering sauce.
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10
Pour remaining eggs into saucepan over cutlets. Add remainder of onions and simmer for 1-2 minutes.
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11
Arrange cutlets in bowl over white rice. Spoon remaining sauce over dish.
