Pork Cutlet On Rice 6 Cups Cooked Rice 4 Medium Pork Chops Salt And Pepper -- to taste 6 Tablespoons Flour 2 Medium Eggs -- beaten 2 Cups Bread Crumbs Oil -- for frying 1 Small Onion -- sliced 2 Cups Dashi 7 Tablespoons Mirin Wine 3 Tablespoons Light Soy Sauce 3 Tablespoons Dark Soy Sauce 4 Large Green Onion -- coarseley chopped 2 Medium Eggs -- beaten Salt and pepper both sides of pork. Dust with flour, dip in first set of eggs. Coat with bread crumbs. Let rest 3 minutes. Fry urtnil done, about 6 minutes per side. Meanwhile, saute onions in small amount of oil until transparent. Add dashi, mirin and soy sauces, bring to a simmer. Add green onoin. Slowly incorporate beaten eggs into simmering onoions. When all egg is in simmer 2 minutes. Assemble: rice, cutlet, stop with onion/egg mixture.