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In a medium bowl, combine the dashi stock, sake, sugar, soy sauce, and mirin. In a separate small bowl, lightly beat the 2 eggs and set aside.
Heat the oil in a large nonstick frying pan over medium heat. Add half the sliced onion and fry until it is translucent and slightly caramelized. This should take about 7 minutes.
Pour half the dashi mixture over the onion and let simmer for 1 to 2 minutes.
Add half the sliced tonkatsu over the onion and drizzle half of the egg mixture on top and into the sides of the pan. Cook over medium-low heat until the eggs have just set, about 2 to 3 minutes, and set aside. Repeat the process for the other tonkatsu. Add salt and pepper, to taste
Serve the hot tonkatsu egg mixture in two plates over steamy jasmine rice and garnish with sliced green onions. Add the togarashi seasoning for some extra heat if desired.