Giant pork cutlet rice bowl (thick-cut tonkatsu over rice and egg)

Season the whole pork roast all over with salt and pepper, set on a wire rack and cook in a 225F oven until the middle reads about 135, a little over an hour.

Cut the crusts off the shokupan and pulse the insides in a food processor into coarse fresh panko, not so fine it becomes tiny crumbs.

Wash the rice a couple of times, add water to one pinky section above the rice and cook in a rice cooker.

In a medium saucepan over medium heat simmer the sake and mirin about 30 seconds to cook off the alcohol; add the soy sauce, Worcestershire, about half a cup of water, and the dashi mix stirred into a quarter cup of water. Taste and adjust with sugar to six tablespoons in total and a little more sake.

Whisk two eggs, thin with a little water, then whisk in the flour hard until no lumps remain.

Cut off the more overcooked edge slice; slice the pork into very thick double-cut chops about two inches thick.

Dip in the egg batter, press into the panko and fry in oil at 350 for about 30 seconds, just until the outside browns, without cooking the inside further.

Rest on a rack-lined tray to drain excess oil, then cut into half-inch slices.

Fill a bowl with hot cooked rice.

Heat two tablespoons butter in a small pan over very high heat, crack in about four eggs and whisk, pushing the edges to the center so raw egg runs to the edge, to a rippled, barely cooked sheet; slide it over the rice.

Arrange the cutlet slices on the egg and pour over a generous amount of the sauce.