Katsudon

7 T soy sauce
6 T sugar
sprinkling dashi (japanese bullion base similar to bonito flakes, optional)
5 T mirin (sweet japanese rice wine)
2 T sake
lean pork (typically two boneless pork chops, trimmed)
4 eggs
panko (japanese breadcrumbs)

Slice pork thinly (about 1/4 inch thick across the grain so each pork chop produces 3-4 slices), dip in 1 beaten egg and then panko. Fry in 350 degree vegtable oil until golden brown and completely cooked. Slice cooked pork in to 1 cm wide strips.

In a two cup measuring cup add first 5 ingredients, along with enough hot water to bring to 2 cups, stirring to combine.

Divide pork in to 3 portions. Put 2/3 C of the sauce in a wok, over moderately high heat add a portion of pork and bring to a boil; when boiling crack an egg into the mix and stir rapidly with chopsticks or a fork until the egg is cooked. Remove batch from the wok and repeat for remaining batches.  Serve with rice.