To make the Chicken Katsu; pound the cutlet and sprinkle with black pepper; roll in flour, then egg, and in breadcrumbs. Deep-fry cutlets and once cooked, remove and drain excess oil on paper towel. Slice Chicken Katsu into 3/4 inch strips while still hot.

In a deep pan, stir-fry onion slices in sesame oil until they become translucent. In a separate bowl, combine Sake, Mirin, sugar, soy sauce and Dashi; set aside. Once the onions are translucent; pour the Sake, Mirin, sugar, soy sauce, Dashi mixture into the pan and bring to a boil.

Once boiled, lower the heat to medium and add the Chicken Katsu pieces into the pan; arranging each piece about 1 cm apart. Pour the well-beaten eggs into the pan; making sure the eggs fill the spaces between the pork cuts. Cover and cook on a medium for a few minute until the eggs are just cooked.

Fill each bowl with steamed rice and top with Chicken Katsu and egg. Garnish with chopped scallions and thinly sliced seaweed and serve warm.