Take a jug and submerge 5 g dried kelp (kombu) in 150 ml water. Soak for 30 mins to 1 hour or until the kombu has rehydrated.

Preheat oil to 170 °C (338 °F).

Make incisions in the fatty parts of 2 boneless pork chop to prevent curling and sprinkle a pinch of salt and pepper on each side.

Pound the pork chops to tenderize the meat, they should be about 2cm thick.

In a wide container, add 1 large egg, 1 tsp cooking oil and 1 tbsp whole milk. Whisk thoroughly.

Prepare two more plates or containers, one with 4 tbsp all-purpose flour and one with 50 g panko breadcrumbs.

Coat the pork with flour on both sides, brush off any excess.

Next, dip them into the egg mixture.

Finally, transfer the pork to the panko and coat all over. Press the surface lightly to secure the panko.

Test the oil temperature with a crumb of panko, if it sizzles and floats then the oil is ready. Carefully place the coated pork into the oil and cook for about 4 minutes on each side (8 minutes total) or until golden brown. When the oil stops making a crackling sound, that usually means they're ready.

Place the katsu on a wire rack to let the excess oil drain off.

Cut into 2cm slices and set aside for later.

Cut 100 g yellow onion into wedges.

Once the kombu is rehydrated, place a saucepan on the stove and pour in the contents of the jug. Turn on the heat to a low setting and slowly bring to almost boiling (small bubbles will appear around the edge, but don't let it boil).

Remove the kombu, add 50 ml mirin, 1 tbsp light brown sugar, 1 tsp Chinese-style chicken bouillon powder (granules) and mix.

Add the onion to the pan and turn up the heat to medium, cook until the onion is softened.

Add 2 tbsp soy sauce and stir to distribute it, then lay the katsu over the top.

Separate 3 egg into two bowls and whisk the whites.

Pour the egg whites around the pan (don't add the yolks yet).

Place a lid on the pan and allow the eggs to steam for about 1 minute.

Lightly whisk the egg yolks and then pour them around the pan.

Place the lid back on and turn off the heat. Allow the egg to cook in the residual heat until it's cooked to your preferred firmness.

Dish up 2 portions cooked Japanese short-grain rice into serving bowls and place the katsu and egg mixture on top.

Garnish with Japanese wild parsley (mitsuba) "mitsuba" (optional).