Theres a dish in Osaka called ‘Dabu-Dabu’.
It is the specialty of a western restaurant called Nihamaya.

Taking a break in researching Osaka curry, I went off to experience Dabu-Dabu.
This area is within the business district and surrounding restaurants look different during lunch to this place.
On entering, Dabu-Dabu is also on the menu, as ‘Single’ and ‘Double’. I don’t understand what these mean, so can’t order.

Upstairs is table seating and the ground floor is counter only.​ ​
On top of the counter is an ‘Ohitsu’ bowl of rice, which is self service and not given to you.​ ​
This is red miso soup, and these are Fukujinzuke (pickles) available on the table.
Then came the Dabu-Dabu, roast pork topped with loosely scrambled eggs. More precisely, it is perhaps more like ‘Buta-don’ (a bowl of shredded pork on rice) developed into a dish and given an omelet.
The meat’s seasoning is quite thick and I eat together with cabbage and a raw egg. I continue to force it all down with. In a strange way, the Fukujinzuke worked well.
The lid of the nearby Ohitsu was always off, with 3 or 4 servings—an oasis of all those salarymen that want to eat lots and lots of rice.