Steps

1. Heat the water in the sous vide cooker to the set temperature. [This is the key!] This shortens the cooking time.
   🕒 01:12
2. Score the connective tissue of the pork shoulder loin. For thick cuts, use a meat tenderizer to score the connective tissue thoroughly.
   🕒 01:22
3. Using the tip of a knife, make incisions on both sides of the fat and meat where the connective tissue is. [This is the key!] If not using a meat tenderizer, score the connective tissue with the tip of your knife.
   🕒 02:13
4. Place the scored pork shoulder loin in a Ziploc bag and seal it by removing the air with an electric vacuum pump. [This is the key!] If the air is difficult to remove, press the air valve of the Ziploc bag with your finger or slightly shift it to create a gap.
   🕒 03:01
5. Measure the thickness of the sealed pork shoulder loin. [This is the key!] Adhere to the appropriate sous vide cooking time based on the meat's thickness (in this recipe, 2cm meat at 63°C for 1 hour 20 minutes). Avoid cooking at temperatures below 60°C due to infection risks.
   🕒 04:09
6. Submerge the pork shoulder loin in the sous vide cooker at the set temperature and cook for the specified time. Use the dedicated lid to prevent the meat from floating.
   🕒 05:29
7. Once the sous vide cooking is complete, remove the pork shoulder loin and cool it under running water, not ice water. [This is the key!] Cooling under running water prevents the breading from peeling off.
   🕒 05:55
8. Prepare plenty of fresh breadcrumbs. [This is the key!] Fresh breadcrumbs fry up crispy, and freezing them is recommended.
   🕒 06:17
9. In a bowl, combine 50g water and 25g cake flour and mix well to create a batter.
   🕒 06:52
10. Add 1/2 tsp oil to the prepared batter and mix. [This is the key!] Adding oil coats the meat and results in a crispy fried texture.
    🕒 07:34
11. Wipe the chilled pork shoulder loin with paper towels to remove any surface impurities.
    🕒 07:56
12. Thoroughly coat the entire pork shoulder loin with flour to taste. [This is the key!] Dusting with flour helps the breadcrumbs adhere better.
    🕒 08:39
13. Dip the floured pork shoulder loin into the batter and let any excess drip off. [This is the key!] Make sure to coat the sides well with batter.
    🕒 08:51
14. Generously coat the battered pork shoulder loin with fresh breadcrumbs to taste, pressing lightly from above. [This is the key!] Use your fingers to firmly press breadcrumbs onto the sides as well. Once excess breadcrumbs are removed, place the tonkatsu upright on a tray with the side that will be the top when frying facing upwards.
    🕒 09:40
15. Heat frying oil to 180°C - 190°C. [This is the key!] Since the meat is already cooked through by sous vide, fry at high temperature for a short time until the breading is golden brown.
    🕒 10:35
16. Place the breaded pork shoulder loin into the hot oil and fry until the surface is golden brown.
    🕒 11:10
17. Place the fried tonkatsu upright on a tray or similar to drain excess oil and moisture. [This is the key!] Standing it upright prevents the breading from becoming soggy.
    🕒 11:40
18. Cut the tonkatsu into desired portions and arrange on a plate.
    🕒 12:16