Steps

1. In a bowl, add 0.5 tbsp Mayonnaise and 1 tsp Soy sauce little by little, and mix until dissolved without lumps.
   🕒 01:41
2. Add 3 tbsp Medium-thick sauce, 1 tbsp Ketchup, and 2.5 tsp Sugar to the dissolved mayonnaise and mix well.
   🕒 02:19
3. Add 1 tsp Ground sesame seeds and 1 tsp White sesame seeds, and mix until the entire mixture is uniform to complete the sauce.
   🕒 02:33
4. Crack 1 Egg into a separate bowl and beat well.
   🕒 03:02
5. Add 1.5 tbsp Water and 3 tbsp All-purpose flour to the beaten egg and mix well until there are no lumps to complete the batter.
   🕒 03:08
6. Spread out one slice of pork loin, then layer another slice on top in the opposite direction, overlapping by about 1 cm. Repeat this process, alternating the slices to create a total of 8 slices. [This is the key!] This balances the fat and meat and allows for neat rolling.
   🕒 03:27
7. Sprinkle salt and pepper, to taste over the entire surface of the layered pork for seasoning.
   🕒 03:46
8. Starting from the edge, roll up tightly without any gaps and shape. [This is the key!] Rolling tightly prevents the shape from falling apart during frying.
   🕒 03:52
9. Roll up the remaining pork slices in the same way, and sprinkle salt and pepper, to taste on the surface.
   🕒 04:06
10. Dip the rolled pork thoroughly into the batter in the tray, then evenly coat with breadcrumbs, to taste and shape.
    🕒 04:23
11. Coat the other rolled pork in the same way with batter and breadcrumbs.
    🕒 04:50
12. Pour about 5 mm of frying oil, to taste into the pan and heat over medium heat for about 1 minute.
    🕒 05:05
13. Drop a small amount of breadcrumbs into the heated oil. If they sizzle and float up, it's a sign to start frying. Reduce the heat to medium-low.
    🕒 05:23
14. Place the pork into the oil and fry, turning to prevent burning. Once the bottom is browned, flip it over. [This is the key!] Flipping too often at the beginning of frying can cause the coating to peel off, so flip after it has browned.
    🕒 05:31
15. Fry until the entire surface is nicely browned and the inside is cooked through. It takes about 3 minutes for smaller pieces and 5 minutes for larger pieces.
    🕒 06:02
16. Place the fried tonkatsu on a rack to drain the oil, and let it cook with residual heat for about 3 minutes.
    🕒 06:14
17. Cut the tonkatsu into bite-sized pieces. If the center is still pink, heat in the microwave for 30-40 seconds.
    🕒 06:23
18. Arrange on a plate, pour the prepared tonkatsu sauce over it, and serve.
    🕒 06:50