Season the chop and with the flour, water and salt we make a light dough to be able to bread the cutlet with the pankopressing well with the palm of your hand so that it adheres completely.
Apart we put cook 100 grams of rice in 200 grams of dashi broth or water with salt and when the rice is ready we put it in a bowl.
Fry the chop coated in panko at 180ºC, allowing it to brown evenly, and reserve on a wire rack to drain off excess oil.
Later we start the sauce. To do this, in a small skillet the size of the chop, put half a glass of dashi broth (or water), a tablespoon of sake, a tablespoon of sugar, two tablespoons of mirin and two of soy and bring to a boil.
When it boils, cut the chop into strips and add, cover and leave to boil for at least half a minute, Add the very lightly beaten egg. Starting at one end of the pan and ending in the center, on the piece of meat, we cover, leave for another 30 seconds and place on the rice bowl, ending with the green onion cut very finely on the chop.