Cut the onion into thin slices and mince the chives.
[Pork katsu (breaded pork cutlets)]
Cut the strings in the pork loin. Cover the pork with plastic wrap and pound it using a rolling pin. Salt and pepper both sides.
Coat the pork loin with the flour, beaten egg, and panko, in this order.
Pour the deep frying oil into a frying pan up to 4 cm from the bottom of the pan. Heat the oil to 170°C and put '2' in. Deep-fry the pork loin for 5 minutes or until it is cooked through and golden brown. Drain off excess oil.
Cut the pork katsu into 2 cm-wide pieces.
Put the onion from [1] and the ingredients in [Sauce] into a pot and cook over medium heat.
When the onion is tender, add the cut [Pork katsu] into the pot still over medium heat. Pour the beaten eggs over the pork katsu and onion. Cover with a lid and turn off the heat, allowing the eggs to steam for 30 seconds.
Put the rice in a bowl and put [3] on top of the rice. Garnish with the chive from [1] and S&B Assorted Chili Pepper.
