• Whisk together ingredients for the sauce in a bowl. Set aside.

For breaded cutlets

• Place the egg and panko in separate shallow bowls.
• Season the pork chops with salt and pepper. Dust lightly with flour.
• Heat up a skillet or wok and add the oil. Test if the oil is hot enough by dropping in a pinch of panko. The panko should sizzle.
• Dip the pork in the egg, followed by the panko. Press down on the breadcrumbs to make sure they stick well to the pork.
• Fry the breaded pork until golden brown (about 5 minutes on both sides).
• Remove from the pan and drain on paper towels. Cut the pork into M-inch strips, but not all the way to the other one edge, so you can still pick it up as a whole piece.

For sauce and to assemble Katsudon

• Heat up another wok or skillet over medium heat. Add 1 tablespoon of oil from that used to fry the cutlets.
• Add the onions and saute until slightly caramelized.
• Pour the sauce over the onions and bring it to a boil.
• Arrange the cutlets over the onions.
• Reduce the heat to low, and pour the eggs over the meat. Do not stir. At this point, fill donburi bowls (or regular bowls) with hot rice and set them aside.
• When the egg has set, turn off the heat.
• Place the cutlets with sauce, onions, and egg over steamed rice and garnish with green onion.