Steps

1. In a pot, combine 25g sugar, 45cc mirin, 80cc dark soy sauce, and 10cc tamari soy sauce. Heat over low heat, stirring until thickened. Let cool to room temperature to make the main kaeshi. [This is the key!] Letting the main kaeshi rest for about a week will give it a more restaurant-like flavor.
   🕒 00:14
2. In a pot, combine 540cc water, 4g konbu, 30g thick-cut Bonito Flakes (Katsuobushi), 10g mixed flakes, and 5g Bonito Flakes (Katsuobushi). Heat over heat. Remove the konbu just before boiling. Once boiling, turn off the heat, add the bonito flakes, and let sit for about 10 minutes. Strain to make authentic dashi broth.
   🕒 00:55
3. Make small cuts in the sinew of 200g pork loin. Use the back of a knife or a meat tenderizer to strike the meat, breaking down the fibers. [This is the key!] Touch the meat with your hand; when the springiness disappears, tenderize it thoroughly until soft.
   🕒 01:38
4. Thinly slice 1/3 onion.
   🕒 02:20
5. In a bowl, mix 1 whole egg, 15cc water, 1 tsp vegetable oil, and 2 tbsp rice flour to make the batter.
   🕒 02:30
6. Evenly coat the tenderized pork loin with rice flour to taste.
   🕒 02:48
7. Dip the pork loin coated with rice flour into the batter.
   🕒 03:02
8. Firmly coat the battered pork loin with panko breadcrumbs to taste.
   🕒 03:05
9. Heat frying oil to about 160°C (320°F) and fry the pork cutlets. Fry one side for just under 2 minutes, then flip and fry the other side for another just under 2 minutes.
   🕒 03:49
10. Increase heat to about 170°C (340°F) and fry the pork cutlets, flipping them, for 1 minute on each side.
    🕒 04:46
11. Remove the fried pork cutlets and place them on a wire rack to finish cooking with residual heat. [This is the key!] By not over-frying and using residual heat, you'll achieve a juicy and tender result.
    🕒 04:55
12. In a small pot, combine 300cc dashi broth (prepared earlier) and 100cc main kaeshi to make the katsudon warishita sauce.
    🕒 05:26
13. Add the thinly sliced 1/3 onion to the pot with the warishita sauce.
    🕒 05:51
14. Once the onion has softened, place the fried pork cutlet on top.
    🕒 06:19
15. In a bowl, lightly beat 2 whole eggs.
    🕒 07:02
16. Pour half of the beaten egg over the cutlet in the pot. Cover and simmer lightly.
    🕒 07:12
17. When the egg is half-cooked, pour the remaining beaten egg over it. Cover again and simmer.
    🕒 07:56
18. Serve the cooked cutlet over rice in a bowl. It's ready to serve.
    🕒 08:38