Steps

1. In a microwave-safe bowl, add 1 tbsp sake, 1 tbsp soy sauce, and 1 tbsp mirin.
   🕒 02:30
2. Next, add 1/2 tbsp vinegar and the same amount of 1/2 tbsp sugar, and add a pinch of MSG(Ajinomoto).
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3. Mix and dissolve these, then heat in the microwave at 500W for about 30 seconds to make the sauce. [This is the trick!] It will be a moderately sweet and sour sauce.
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4. Prepare 1 piece of pork loin, cut the sinew, and lightly pound both sides with a knife to even out the thickness.
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5. Lightly season the pounded pork loin with salt and pepper.
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6. Whisk the egg until the whites are broken up, then coat the pork loin with flour, followed by the beaten egg, and then panko breadcrumbs. [This is the trick!] If frying is too much trouble, you can make it delicious by substituting with tonkatsu from the supermarket deli.
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7. Chop the onion to your desired amount.
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8. Whisk another 1 egg.
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9. Prepare warm rice.
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10. Heat vegetable oil in a frying pan to 170-180℃, and fry the breaded pork loin.
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11. Fry for about 3 minutes per side, then remove and let it cook through with residual heat.
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12. Heat a frying pan, add a little vegetable oil, and stir-fry the chopped onion.
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13. Stir-fry lightly, just until the oil is distributed, and season with salt and pepper. Do not overcook.
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14. Pour in the beaten egg, and turn off the heat when it becomes half-cooked.
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15. Place the stir-fried onion and half-cooked egg on top of warm rice, then place the freshly fried pork loin cutlet on top.
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16. Drizzle with the special sauce you prepared, and it's complete. [This is the trick!] The vinegar in the sauce is effective, making it refreshingly delicious.
    🕒 11:05