Slice 1/4 cut of onion into a half moon shape. Thickness is 5mm to 1cm

In a medium size bowl, add 2tbsp of flour, 1 tsp of water, then add beaten egg gradually. Combine using a whisk until smooth (lumpy in the beginning)

Put breadcrumb in a tray

In a wok, add deep frying oil and start heating until oil is around 170 Celsius

Bring a pork loin in a cutting board, add small cuts in a fat area that tenderizing the fats after fry

Going back to pork loin, add pork into flour and egg batter then transfer to breadcrumb tray. Coat with breadcrumb pressing gently

Check the frying oil by adding cooking chopsticks. When you see small bubbles are coming out immediately from chopsticks

Add breaded pork loin into deep frying oil slowly

Deep frying time is total 5 to 6 minutes

First side is 2 minutes, then other side is 3 to 4 minutes.

After cutlet is done, rest it few minutes, then slice it into 1cm thick

Start cooking donburi. In a small cup, add dashi 50 cc of dashi stock, then 1 tbsp each of soy sauce and mirin. mix it well.

Beat an egg in a bowl

In a small omelet pan, add onion first, sliced cutlet, then pour dashi seasoning mixure over pork cutlet

Bring the pan to a heat, start heating up with medium heat until alcohol smell from mirin is gone

When it get boils, pour beaten egg starting from center of cutlet area. then around the edges.

Increase the heat until high and close the lid.　Cook for 10 seconds for slightly runny egg.

Serve rice in a donburi bowl, slide pork cutlet with egg mixture over rice.

Options: sprinkle torn nori seaweed sheet over rice, garnish with chopped green onion