Steps

1. Using scissors, cut the sinew between the red meat and fat of 5 pieces of pork loin at 3cm intervals. 【Here's the trick!】 To reduce washing, work on the meat packaging instead of a cutting board.
   🕒 01:46
2. Put 1 egg and 2 tbsp of water into a plastic bag.
   🕒 03:10
3. Knead the plastic bag to mix the egg and water well. 【Here's the trick!】 No whisk or chopsticks needed; mixing in the bag reduces washing.
   🕒 03:51
4. Add 4 tbsp of all-purpose flour and a pinch of salt and pepper to the mixed plastic bag, and knead thoroughly until no powdery flour remains to make the batter.
   🕒 04:06
5. Add the scored 5 pieces of pork loin directly into the plastic bag with the batter, and knead the meat to coat it evenly with the batter. 【Here's the trick!】 Kneading the meat makes it tender without pounding.
   🕒 05:03
6. Put panko breadcrumbs to taste into the food pack that held the pork loin, and use it as a substitute for a tray.
   🕒 05:38
7. Place the pork loin coated in batter into the pack with panko, and coat it thoroughly with breadcrumbs while shaping it.
   🕒 06:07
8. Heat cooking oil to 170 degrees Celsius (338 degrees Fahrenheit).
   🕒 06:32
9. Gently place the breaded pork loin into the oil heated to 170 degrees Celsius (338 degrees Fahrenheit). 【Here's the trick!】 To prevent the coating from coming off, avoid touching it too much when placing it in the oil.
   🕒 06:39
10. Once one side is nicely browned, flip it over and fry until both sides are golden brown.
    🕒 06:57
11. Place the fried tonkatsu on a plate lined with paper towels to drain the oil. 【Here's the trick!】 Using a plate lined with paper towels instead of a draining tray reduces washing.
    🕒 07:11
12. Arrange the tonkatsu on a plate, piling them up to create height.
    🕒 07:58