Cut the deep-fried breaded pork cutlets into bite-size rectangular pieces.
Slice the onion very thinly.
Boil the bonito soup stock, sugar, soy sauce and onion for 3 minutes on medium heat.
Pour one-half of this mixture (Step 3) into a frying pan and boil. Add half of the deep-fried breaded pork cutlet pieces and boil about 1 minute.
Beat two of the eggs and add to the frying pan. Cook until the eggs are your favorite consistency.
Japanese foods recipes
Int'l. recipes with a Japanese twist