In the meantime, place the cutlet rinced & dried on a cutting board and spread it a little by gently beating it with a rolling pit. Cut the side of the meat every 1.5cm. Seasonthe meat with salt and pepper.
Put the meat in the beaten eggs and in the panko.
Fry the cutlet (max 5min)
(Before dressing) Pre cut the tonkatsu so it is easier to eat.
In a frying pan, stir fry the onion, then deglace with soy sauce, mirin and sugar. There should be some “juice” at the bottom on the pan.
Lower the heat and pour the beaten egg on top of the onions, and briefly cover. Cook the eggs as you like them.
In a plate, place the cooked rice, then the onions and the eggs and on the tonkatsu on top.
