Katsudon

Step 1. Bring Sushi Rice and Water to a boil in a covered saucepan. Reduce to low and cook until the water is absorbed, about 15 minutes; remove from the heat and let stand, covered, for 10 minutes.

Step 2. Meanwhile, season Pork Loin Roast with Salt. Put All-Purpose Flour, one of the Eggs, beaten, and Panko in separate shallow dishes. Coat each cutlet in flour, egg, then panko, pressing to adhere.

Step 3. Heat Vegetable Oil in a medium skillet over medium heat, adding enough for a quarter-inch depth. Fry the cutlets in batches until golden and cooked through, about 3 minutes per side. Drain on paper towels; top up the oil between batches if needed.

Step 4. Slice the cutlets into strips. Beat the rest of the Eggs in a bowl until the whites and yolks are loosely combined.

Step 5. Combine Dashi Stock, Soy Sauce, Mirin, Brown Sugar, and Onion in a large skillet. Bring to a simmer over medium heat and cook until the onion softens, about 5 minutes.

Step 6. Arrange the cutlet strips over the onions and pour the beaten eggs around them. Cover and simmer over medium-low heat until the eggs are fully set, about 3 minutes.

Step 7. Divide the rice among bowls. Spoon the pork, eggs, onions, and broth over the rice, then scatter Scallions on top.