Cut the onion into thin slices.
Put them into a bowl and pour in the soup.
Heat the onion soup at a high temperature first.
When you see the mix boiling, turn the heat down to low and keep it boiling until the onion becomes transparent and the volume of the soup goes down by half.
This process extracts umami out of the onion.
Add sugar and mirin.
Then add soy sauce.
For Japanese cooking, sweet seasoning comes first and salt or soy sauce , which contains salt, comes last.
Cut the pork cutlet into bite-sized pieces.
Slice the Tokyo negi or leek vertically into long, thin strips.
Pour half of the onion soup into a small, shallow pan, and heat it up at high temperature.
Place the pork cutlet chunks in the pan.
Add negi or leek strips.
Wait until the mix starts boiling, and make sure the cutlets absorb some soup.
Beat an egg and pour it in from the centre to the edge almost like drawing a spiral.
Turn the heat down to low and put the lid on so that the egg can cook evenly.
Put rice in a bowl.
Shake the pan a little to allow the mix to slid out of the pan into the bowl.
I’m doing this again in a Japanese way.
Japanese love to eat eggs raw.
I usually make a well-done version for my Canadian partner, and a half raw version for myself!
For my version, I turn off the heat as soon as I pour the egg in.
In Japan, I decorate this bowl with Mitsuba, a leafy-herb, but here, I use something green, say green onions.