Tonkatsu

Pound pork slices to 1/2-inch thickness and season both sides with salt and pepper.

Place flour, eggs, and panko flakes in three separate pie plates or wide, shallow bowls. Dredge pork slices in flour, then eggs, then panko flakes, and transfer to a rimmed baking sheet lined with a cooling rack. Let stand at least 10 minutes.

Heat 1 1/2 inches oil in a deep, heavy-bottomed pot to 360 degrees.

While oil heats make sauce: In a large saucepan, heat oil over medium-high heat. When oil shimmers, add onion and saute until translucent, 3 minutes. Add dashi, mirin, soy sauce, and scallions and bring to a boil. Remove from heat and stir in eggs.

Fry pork in two batches, turning a few times, until golden brown, 3-4 minutes per batch. Transfer to a paper towel-lined plate to drain.

Slice pork into 1-inch pieces and serve with Japanese cabbage, a bowl of cooked short-grain rice and sauce, and garnishes.