1. Divide the cabbage into 2 equal parts, then cut 0.3cm thick, onion cut 0.3cm thick, and cut off the hard part of the cabbage.
2. Cut the shallots into small pieces and slice the bacon to a thickness of 1cm.
3. Put a small spoonful of oil in a frying pan, put the bacon and bake on a low heat for 1 minute, add the cabbage, onion, and salt together and fry for 1 minute on high heat.
4. Spread it flat on a plate and cover with a lid, or kitchen paper. The purpose is to soften the cabbage.
5. Put 1 tablespoon of cooking oil on the frying pan of ③. Add the eggs and cook for 1 minute and a half (semi-cooked) over a low heat, or turn them over and cook for 1 to 1 minute and a half (fully cooked).
6. Put the rice in two bowls, ④, tonkatsu sauce, and katsuobushi in order. Finally, put the shallots and eggs.
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