TONKATSU

Steps:

• Pound pork slices to 1/2-inch thickness and season both sides with salt and pepper.
• Place flour, eggs, and panko flakes in three separate pie plates or wide, shallow bowls. Dredge pork slices in flour, then eggs, then panko flakes, and transfer to a rimmed baking sheet lined with a cooling rack. Let stand at least 10 minutes.
• Heat 1 1/2 inches oil in a deep, heavy-bottomed pot to 360 degrees.
• While oil heats make sauce: In a large saucepan, heat oil over medium-high heat. When oil shimmers, add onion and saute until translucent, 3 minutes. Add dashi, mirin, soy sauce, and scallions and bring to a boil. Remove from heat and stir in eggs.
• Fry pork in two batches, turning a few times, until golden brown, 3-4 minutes per batch. Transfer to a paper towel-lined plate to drain.
• Slice pork into 1-inch pieces and serve with Japanese cabbage, a bowl of cooked short-grain rice and sauce, and garnishes.