Steps

1. First, finely slice the cabbage.
   🕒 00:21
2. Put sesame seeds in a mortar and grind them to some extent.
   🕒 00:24
3. Add sauce to taste and ketchup a little to the ground sesame seeds and mix to make the sauce.
   🕒 00:39
4. Make shallow cuts in the fat and meat of the pork loin with a knife, between the fat and the meat. Do the same from the back, making cuts throughout the meat to even out the thickness.
   🕒 00:48
5. Crack 1 egg into a bowl and beat well.
   🕒 01:50
6. Add 2 tbsp water to the beaten egg and mix.
   🕒 01:54
7. Further add 4 tbsp all-purpose flour and mix well until no lumps remain.
   🕒 02:07
8. Add 1 tsp vegetable oil to the egg mixture and mix. 【This is the trick!】 Adding oil coats the meat, making it easier to fry crispy.
   🕒 02:14
9. Prepare a generous amount of fresh panko breadcrumbs in a tray.
   🕒 02:28
10. Lightly and evenly coat the cut pork loin with all-purpose flour. Tap off any excess flour. Make sure to coat the sides well.
    🕒 02:44
11. Dip the floured meat into the egg mixture, then place it in the prepared fresh panko breadcrumbs.
    🕒 03:05
12. Place fresh panko breadcrumbs on top of the meat and gently press down to coat the entire surface. Press the sides firmly as well.
    🕒 03:07
13. Shake off excess breadcrumbs.
    🕒 03:26
14. Add frying oil to a frying pan and heat over medium heat (flame barely touching the bottom of the pan) to 160°C (320°F). Use a thermometer to check the temperature.
    🕒 03:32
15. Carefully place the breaded pork loin into the heated frying oil.
    🕒 03:51
16. Reduce the heat to prevent the temperature from rising too high.
    🕒 04:07
17. Do not stir too frequently while frying.
    🕒 04:14
18. After about 4 minutes, when the tonkatsu has a nice color and starts to float slightly, flip it over.
    🕒 04:38
19. Once it's cooked through and has a good color, flip it back over.
    🕒 04:51
20. Remove the tonkatsu and drain off excess oil.
    🕒 05:11
21. Place on a wire rack for about 3 minutes to let the residual heat finish cooking.
    🕒 05:19
22. Mound the finely sliced cabbage onto a plate.
    🕒 05:27
23. Wet a cutting board with water and wipe it with paper towels.
    🕒 05:43
24. Slice the tonkatsu, which has been resting with residual heat, with a knife and arrange it on a plate. Serve with the prepared sauce and mustard.
    🕒 06:02