Steps

1. Remove the tough parts of 1/2 onion with a knife.
   🕒 00:22
2. Slice the onion to a thickness of about 2-3mm.
   🕒 00:25
3. Finely chop to taste scallions.
   🕒 00:40
4. Make cuts along the grain of 2 slices of pork loin with a knife. [This is the secret!] Making cuts prevents the meat from shrinking and makes it tender.
   🕒 01:18
5. Use a fork or similar tool to pound the pork loin to break down the fibers.
   🕒 01:31
6. Season both sides of the pork loin generously with salt and pepper to taste.
   🕒 01:52
7. Generously coat the seasoned pork loin with flour to taste. [This is the secret!] Properly coating with flour prevents the batter from peeling off when frying.
   🕒 02:03
8. Coat the pork loin with beaten egg (a portion of the 5 eggs) with your right hand, then switch to your left hand.
   🕒 02:23
9. Press panko to taste firmly onto the egg-coated pork loin. [This is the secret!] Pressing firmly at the start helps the panko adhere well.
   🕒 02:41
10. Add oil to a deep fryer and heat to 160℃.
    🕒 03:07
11. Place the breaded pork loin into the oil at 160℃. Do not touch with chopsticks until the coating firms up.
    🕒 03:15
12. Flip the pork cutlet when it floats to the surface and continue frying.
    🕒 03:24
13. When the pork cutlet turns golden brown and the amount of bubbles decreases, remove it from the oil when it's about 80-90% cooked. [This is the secret!] The remaining 10% will cook through when you add the egg later, so don't overcook it completely.
    🕒 03:48
14. Cut the fried cutlet into about 5 equal pieces.
    🕒 04:03
15. Add 100cc water, 100cc mentsuyu, 2 tbsp sake, and the sliced onion to a frying pan.
    🕒 04:25
16. Bring the warishita to a boil over high heat.
    🕒 04:36
17. Once boiling, reduce heat to medium and simmer for 2-3 minutes. [This is the secret!] Simmering thoroughly brings out the sweetness of the onions.
    🕒 04:38
18. Add the cut katsu to the simmered warishita.
    🕒 04:52
19. When beating the remaining eggs, do not beat them completely; mix until the egg white and yolk are slightly combined.
    🕒 04:55
20. Pour half of the beaten egg over the katsu and cook over high heat until completely set.
    🕒 05:11
21. Pour in the remaining beaten egg, turn off the heat after about 15 seconds. [This is the secret!] Adding the egg in two stages results in a delicious, semi-cooked katsudon.
    🕒 05:31
22. Serve rice in a bowl, top with the katsu and egg, and sprinkle with the finely chopped scallions.
    🕒 05:58