I think OP is inspried by traditional japanese egg-dashi-based don. I think the egg is slightly over cooked as the other commentors already suggest. And I believe the katsu is supposed to soak in the juice and eaten with rice.

I dont think it matters that much though, as the egg is cooked in broth, it will still be tender if it is slightly over-cooked. Properly cooked egg just looks better and have some runny egg texture.

That being said, it is quiet understandable runny egg and soaked katsu is not everyone’s cup of tea.