Steps

1. Pat dry the drip from the pork loin and make 1 to 2 cm deep incisions along the fat edge.
   🕒 02:14
2. Lightly pound the surface of the pork loin with the tip of a knife or a fork to tenderize it.
   🕒 02:46
3. Lightly sprinkle salt and pepper to taste on both sides of the pounded pork loin.
   🕒 03:43
4. Spread 1 tbsp of mayonnaise thinly on both sides of the pork loin, wrap, and let it sit at room temperature for 10 minutes. (Key Tip!) Applying mayonnaise tenderizes the meat, keeps it juicy, and softens the muscle fibers.
   🕒 03:58
5. In a bowl, combine 1 tbsp ketchup, 1 tbsp water, 1/2 tbsp Worcestershire sauce, 2 tsp soy sauce, and 2 tsp sugar, and mix well.
   🕒 04:40
6. Heat the mixed sauce in a microwave at 600W for 1 minute until it boils.
   🕒 04:54
7. Stir the heated sauce well, add 1/2 tbsp grated sesame seeds, and mix. Let it cool down.
   🕒 05:06
8. Shred cabbage to taste, wash it, and thoroughly pat it dry.
   🕒 05:33
9. Remove the stem from the tomato to taste and cut it into bite-sized pieces.
   🕒 06:09
10. Crack 1 egg into a separate bowl and whisk well.
    🕒 06:40
11. Add 1 tbsp water and 3 tbsp all-purpose flour to the egg mixture and mix until no dry flour remains to create the batter.
    🕒 06:46
12. Coat the pork loin (which has been at room temperature for 10 minutes) evenly with the batter.
    🕒 07:23
13. Press fresh panko breadcrumbs to taste firmly onto the entire surface of the pork loin coated with batter. (Key Tip!) Using fresh panko will result in a crispy tonkatsu, just like at a restaurant.
    🕒 07:36
14. Pour frying oil to taste into a frying pan to a depth of about 1.5 to 2 cm and heat to 160-170°C. (Key Tip!) The oil is at the right temperature when small bubbles gently rise from the tip of chopsticks placed in it.
    🕒 08:31
15. Gently place the breaded pork cutlet into the heated oil and fry without touching for about 1.5 minutes, until one side is lightly browned. (Key Tip!) The oil temperature tends to drop when you first add the food, so keep the heat slightly higher initially and then adjust to maintain 170°C. It's crucial not to touch the cutlet until it's colored to prevent the coating from peeling off.
    🕒 09:06
16. Flip the pork cutlet and fry the other side without touching until it's also colored (about 1.5 minutes).
    🕒 09:44
17. Flip it once or twice and continue frying for a total of about 5 minutes, until both sides have a nice golden brown color.
    🕒 10:04
18. Once the pork cutlet has a good golden brown color, turn off the heat, remove it from the oil, place it on a wire rack, and let it rest for about 3 minutes to finish cooking with residual heat. (Key Tip!) Resting allows the meat to become even more tender and retain its juiciness.
    🕒 10:22
19. Before frying the second cutlet, clean out any oil residue from the pan and fry it in the same way.
    🕒 10:43
20. Cut the rested pork cutlet into easy-to-eat portions.
    🕒 11:10
21. Arrange the cut tonkatsu, shredded cabbage, and sliced tomato on a plate. Serve with the homemade sauce and mustard paste to taste to complete the dish.
    🕒 11:28