Prepare the pork medallions by making a small slash across the fatty edge at about 1.5cm intervals

Season with sea salt and freshly ground black pepper and pass through the flour, dip in the egg and coat with the panko crumbs

Allow to rest in the refrigerator for 10-15 minutes

Cut the onion in half lengthwise and cut into 2-3mm slices

Place the green peas in a colander and pour boiling water over them

Beat the eggs lightly in a bowl and set aside

Place the dashi stock, mirin, soy sauce and sugar in a saucepan and bring to the boil

Once it has come to the boil remove from the heat

Place the cooking broth and onion slices in the frying pan and bring to the boil

Cook until the onions are soft

Heat the oil in the frying pan (sufficient to come halfway up the crumbed medallion) to 180deg and cook the pork on one side until golden brown

Turn and cook until the other side is golden brown

Remove and drain the pork cutlets

Once cool enough to handle, cut into 1cm strips

Place the sliced pork cutlets over the onion mixture and return to the boil

Pour the beaten eggs over the cutlets and add the green peas

Quickly cover and cook for 10-15 seconds then remove from the heat and keep covered until the egg is about half cooked

Divide the rice among four deep individual serving bowls and ladle equal portions of the pork cutlet mixture over the rice