Katsudon

Cook the rice according to the packet instructions. Keep warm and, just before serving, divide the rice between two serving bowls.

For the crumbed pork cutlets, place the pork loin steaks between 2 sheets of baking paper. Use a rolling pin or meat mallet to gently pound pork to 1cm thickness (about 3/8 inch). Season generously with salt and set aside for at least 30 minutes and up to overnight. Then pat the cutlets dry.

Spread flour onto a large plate or shallow tray. Break the eggs into a shallow bowl and lightly whisk. Place breadcrumbs on another large plate. Coat each pork steak in flour, shaking off excess. Then dip pork into egg mixture, then coat in breadcrumbs.

Pour enough vegetable oil into a large frying pan to cover the base up to 1cm deep (about 3/8 inch). Place pan on medium-high heat and, when oil is hot, cook crumbed pork, in batches, for 2–3 minutes on each side or until golden and just cooked through. Drain on kitchen paper and season with salt. When cool enough to handle, cut pork cutlets into thick slices.

In a small bowl, combine the chicken stock, sugar and teriyaki sauce. In a large frying pan, heat the vegetable oil over medium-high heat. Add the onions and cook until softened. Pour the chicken stock mixture into the pan and simmer for 3-4 minutes or until thickened slightly. Carefully lay each sliced pork cutlet into each half of the pan. Drizzle the pork and onions with the whisked eggs.  Cover with a lid and cook for about 2 minutes or until the egg is just set.

Remove the pan from heat and divide pork and egg mixture between bowls of rice. Sprinkle with spring onion and serve warm.