2) Beat 1 of the eggs in a bowl. Dredge the pork cutlets in the egg and then the breadcrumbs.
3) Fry pork cutlets in hot oil until golden and tender, drain on kitchen towels. Slice the cutlets on the bias into 1cm strips.
4) Bring the dashi, mirin and soy sauce to a boil in a pot. Then add the sliced spring onion and simmer until soft. Half fill two deep bowls with the rice. Arrange one sliced cutlet on the rice in each bowl to look like it is intact.
5) Whisk the eggs in a bowl then pour slowly over the onion into the dashi in the pot. When the egg is nearly set, stir once. Ladle half of the egg mass on top of the pork in each bowl. Then ladle more stock among the bowls. You may not need to use it all.