Steps

1. Thinly slice 1/2 onion and gently separate the slices.
   🕒 01:14
2. Cut mitsuba to taste into appropriate lengths, soak in water, and drain.
   🕒 01:22
3. Make incisions along the red meat and fat of 2 slices of pork loin with a knife, then pound the entire piece with the back of the knife or a meat tenderizer, and shape it back to its original size. 【Here's the tip!】Pounding the meat prevents it from shrinking during cooking and makes it tender.
   🕒 02:28
4. Season the pork loin with a pinch of salt and pepper.
   🕒 02:57
5. Whisk 1 egg for coating, and prepare cake flour to taste and panko breadcrumbs to taste.
   🕒 03:26
6. Coat the pork loin with cake flour, then the beaten egg, and finally panko breadcrumbs, pressing firmly.
   🕒 04:16
7. Fry the coated pork loin in oil heated to 160-170°C for about 5 minutes. 【Here's the tip!】Do not move the meat for about 1 minute after putting it in the oil; this allows the coating to set firmly.
   🕒 04:59
8. While the cutlets are frying, make the katsudon sauce. Mix 80ml dashi stock, 60ml mirin, and 2 tbsp dark soy sauce in a bowl.
   🕒 05:32
9. Remove the fried pork cutlets from the oil, drain them, and cut them into 5-6 pieces.
   🕒 05:00
10. Lightly beat 2 eggs for simmering. 【Here's the tip!】Do not mix the eggs completely; leave some white streaks for a fluffy and creamy finish.
    🕒 06:22
11. Add half of the prepared sauce and half of the sliced onion to a oyakodon pan and heat over high heat.
    🕒 06:00
12. Once the sauce comes to a boil, place the cut pork cutlets on top.
    🕒 06:00
13. Pour 1/4 of the beaten egg over the pork cutlets, cook over medium heat until it starts to bubble, then turn off the heat. Adjust the cooking time to your preference.
    🕒 07:15
14. Pour the pork cutlets, egg, and sauce over white rice in a bowl, and garnish with the chopped mitsuba. Make the remaining serving in the same way.
    🕒 08:26