Steps

1. Thinly slice 1/2 onion.
   🕒 01:52
2. Chop 3 sprigs of mitsuba into 1cm pieces.
   🕒 02:50
3. In a bowl, lightly mix 2 eggs and the chopped mitsuba.
   🕒 03:03
4. Score both sides of 2 pork loin cutlets.
   🕒 03:32
5. Pound the fatty edges with the back of a knife, and season both sides with salt and pepper to taste.
   🕒 04:25
6. In a separate bowl, whisk 1 egg with 2 tbsp of milk until well combined.
   🕒 05:10
7. Thoroughly coat the pork with all-purpose flour.
   🕒 05:51
8. Dip the floured pork into the egg mixture.
   🕒 06:18
9. Dredge again with all-purpose flour.
   🕒 06:29
10. After dipping in the egg mixture again, coat evenly with panko breadcrumbs.
    🕒 06:47
11. Fry the panko-coated tonkatsu in vegetable oil heated to 170°C (340°F) for 4-5 minutes. (Key Tip!) Do not touch it until the edges are firm.
    🕒 07:15
12. Remove the fried cutlet to a rack and let it rest for about 2 minutes to finish cooking with residual heat.
    🕒 09:11
13. In a frying pan, combine 120cc of dashi stock, 60cc of mirin, 30cc of soy sauce, 2 tsp of sugar, and the sliced onion. Bring to a boil.
    🕒 10:06
14. Simmer until the onion is tender.
    🕒 10:26
15. Return the rested tonkatsu to the frying pan with the sauce and fry for about 1 minute.
    🕒 10:45
16. Remove the fried tonkatsu to a rack and let it rest for another minute. (Key Tip!) Resting helps prevent the coating from peeling off.
    🕒 11:37
17. Slice the tonkatsu into bite-sized pieces.
    🕒 11:58
18. Add the sliced tonkatsu to the simmering sauce with onions and cook for about 1 minute.
    🕒 13:09
19. Pour the egg mixture (mixed with mitsuba) over the tonkatsu.
    🕒 13:16
20. Cover the pan and simmer on low heat for about 1 minute.
    🕒 13:30
21. Serve the cooked tonkatsu and egg mixture over cooked rice in bowls.
    🕒 13:52