Pork cutlet and egg rice bowl (Katsudon)

1. Rinse the rice three times, soak for 30 minutes, bring to the boil covered with the water, simmer on low for 12 minutes and rest for 10 minutes.

2. Cut the pork into four 1.5 cm slices, snip the fat along the edges, season with salt and pepper, then coat in flour, two beaten eggs and panko.

3. Heat the oil to 170 °C, fry the cutlets for 3 minutes per side until golden, drain and cut into 2 cm strips.

4. In a smallish pan, bring the dashi to the boil with the soy sauce, mirin and sugar, and simmer the thinly sliced onion in it for 4 minutes.

5. Lay the pork strips on top, pour the remaining 4 lightly beaten eggs around them, cover and take off the heat after 1 minute, while the egg is still creamy.

6. Slide the eggy pork and broth over the hot rice and serve at once.

Tip: Katsudon is a "lucky" dish for Japanese students before exams, because "katsu" also means "to win". Only half-set the egg so part of the crust stays crisp.