To begin, prepare the pork chops. Lightly season each pork loin chop with salt and pepper. In separate bowls, set up a breading station: one with flour, another with beaten eggs, and the third with panko breadcrumbs. Coat each pork chop in flour, shake off excess, then dip it into the egg, and finally coat it evenly with panko breadcrumbs, pressing gently for better adhesion.

Heat vegetable oil in a deep skillet or pot to 175°C (350°F). Fry each breaded pork cutlet (tonkatsu) for about 4-5 minutes per side until golden brown and crispy. Make sure the internal temperature reaches 65°C (150°F). Once cooked, remove and place on paper towels to drain excess oil. Set aside.

In a separate pan, prepare the sauce. Combine the dashi stock, soy sauce, mirin, and sugar in the pan, bringing it to a gentle simmer over medium heat. Stir to dissolve the sugar. This sauce provides the sweet and savoury base of the dish.

Add the thinly sliced onions to the simmering sauce. Cook for about 5-6 minutes or until the onions are soft and translucent. This ensures that the onions absorb the flavour of the sauce, becoming tender and flavourful.

Once the onions are cooked, place one tonkatsu cutlet into the pan with the sauce and onions. Pour about 1/4 of the beaten eggs evenly over the cutlet and sauce. Cover the pan and cook on low heat for about 1-2 minutes, just until the egg is set but still soft. This allows the egg to blend seamlessly with the sauce.

While the egg is cooking, prepare your bowls by placing a serving of hot cooked rice into each. The rice should be fluffy and warm, as it will absorb the sauce.

Once the egg is set, gently transfer the tonkatsu, sauce, and egg mixture from the pan directly onto the rice in each bowl. Repeat the process with the remaining cutlets, eggs, and sauce until all four servings are prepared.

Garnish each bowl with freshly chopped green onions and a side of pickled ginger, if desired. Serve the katsudon immediately, enjoying the contrast of the crispy pork, savoury egg, and sweet sauce over warm rice. A small side of miso soup complements this meal beautifully.