Katsudon

Step 1: Snip through the fat along the edge of each piece of 2 boneless pork loin steaks in 3–4 places. Season both sides with ¼ tsp salt and 1 pinch black pepper.

Step 2: Dust the pork in 2 tbsp plain flour, dip in 1 egg and press firmly into 1 ¾ oz panko breadcrumbs so it is evenly coated. Leave on a plate for 5 minutes so the crumb sticks.

Step 3: Heat 2 cups vegetable oil, for frying in a deep pan to 350°F. A crumb dropped in should sizzle steadily and rise straight away. Common mistake: frying before the oil is hot enough. The crumb soaks up oil and turns pale and greasy instead of crisp.

Step 4: Fry the cutlets one or two at a time for 5–6 minutes, turning once, until deep golden and the centre reaches 145°F/145 °F. Drain on a rack and rest for 3 minutes, then cut each into 2 cm strips.

Step 5: Put ¾ cup dashi stock, 2 tbsp soy sauce, 2 tbsp mirin and 2 tsp sugar in a small frying pan and bring to a simmer over a medium heat. Mirin contains alcohol; for an alcohol-free sauce, leave it out and add 2 tsp sugar and 1 tbsp water instead. Add ½ onion and simmer for 3 minutes until soft.

Step 6: Lay one sliced cutlet on the onions. Lightly beat 3 eggs and pour half over and around the pork. Cover and cook for 1 minute, until the egg is set at the edges but still soft on top. For anyone pregnant, very young, elderly or with a weakened immune system, cook for 2–3 minutes until fully set.

Step 7: Slide it over a bowl of 7 oz hot cooked Japanese short-grain rice, keeping the cutlet in one piece. Repeat with the second cutlet, the rest of the sauce, egg and 7 oz hot cooked Japanese short-grain rice. Top with 1 spring onion or mitsuba and serve with 2 tbsp Japanese pickles.