Steps

1. In a heatproof container, combine 2 tbsp Mirin (Sweet Rice Wine) and 1 tbsp Sugar. Microwave on 600W for about 40 seconds.
   🕒 00:40
2. Add 1/2 tsp Dashi granules and mix until the granules and sugar dissolve.
   🕒 00:49
3. Add 2 tbsp Soy sauce and 2 tbsp Water, then mix to create the sauce.
   🕒 00:55
4. Cut the 6 slices of Pork loin (thinly sliced) in half.
   🕒 01:02
5. Sprinkle a pinch of salt and pepper on one side of the cut pork.
   🕒 01:12
6. In a cooking bag, add 1 Egg, 4 tbsp All-purpose flour, and 1 tbsp Water.
   🕒 01:14
7. Close the bag and knead until the batter is smooth and lump-free.
   🕒 01:22
8. Add the prepared pork to the bag with the batter and mix to coat evenly.
   🕒 01:30
9. Spread Panko breadcrumbs on a tray.
   🕒 01:39
10. Remove the pork from the bag, letting excess batter drip off, and coat thoroughly with Panko breadcrumbs.
    🕒 01:41
11. Heat vegetable oil (to taste) in a frying pan over medium heat, about 5mm to 1cm deep.
    🕒 02:11
12. Once the oil is hot, carefully place the Panko-coated pork in the pan. Fry over medium to medium-high heat for about 2 minutes, being careful not to burn it.
    🕒 02:27
13. Once the bottom is golden brown, flip the pork and fry the other side for about 2 minutes.
    🕒 02:45
14. When both sides are golden brown, remove the pork from the pan and place on a tray or paper towels to drain excess oil.
    🕒 03:00
15. Fry the remaining pork slices in the same way.
    🕒 03:18
16. Briefly dip the drained pork cutlets into the prepared sauce.
    🕒 03:55
17. Arrange the sauced pork cutlets on a plate. (Pro Tip!) Since the sauce provides a strong flavor, it's recommended to serve with leafy vegetables like cabbage.
    🕒 04:23