I used a 15 cm pork cutlet that I bought at the supermarket. It was too big, so I didn't use it all.
Put the water, mentsuyu, pork cutlet and onion in a sauce pan and heated on medium. If you don't like the onions crispy, microwave it first.
After the sauce is bubbling, add half of the beaten egg. Pour the beaten egg in the centre because it takes more time to cook through. Cover with a lid and cook everything through.
When 3 egg is set, pour the rest of the beaten egg around the edge. Cover with a lid and continue to cook shortly. When the egg is set to your liking, it's done.
If serving over rice, transfer the cooked meat on a bed of warm cooked rice. If packing in your bento, cook for a little longer.
If packing in your bento, mix the egg and sauce along the edge with your chopsticks to let the egg absorb the sauce. Cover with a lid and turn down the heat to low. Continue to cook until the sauce is mostly completely absorbed.
Simmer the pork cutlet for longer, and as a result, the rice beneath won't become soggy.
Using leftover karaage chicken, I made a kara-age rice bowl. I did the same with frozen minced meat cutlets.
'Ginger Pork Don ＆ Sweet and Savoury Pork Don' (Recipe ID: 2106392).
'Simple Ketchup Rice' (Recipe ID: 2115805)
'Miso Egg Soboro' for your bento or as an onigiri filling. (Recipe ID: 2156611).
Story Behind this Recipe
I made a pork cutlet rice bowl for my lunch box several times in the past, but the rice got soggy and unappetizing. So I created this recipe that cuts down on the water.
Perhaps this is more like an omelet with slabs of pork cutlet.