Steps

1. Make several cuts in the tough parts of the pork loin. 【Here's the trick!】 This prevents the meat from shrinking when frying.
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2. Evenly coat the pork loin with flour using a sieve or similar.
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3. In a bowl, beat the egg and mix in a small amount of flour, stirring well. 【Here's the trick!】 This improves the adhesion of the coating.
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4. Generously coat the pork loin dusted with flour in the beaten egg mixture.
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5. Lightly and gently coat both sides of the egg-coated pork loin with panko breadcrumbs. 【Here's the trick!】 Coating the panko standing up will result in a beautiful finish.
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6. Place the coated tonkatsu into frying oil heated to 160℃ and fry until thoroughly cooked.
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7. In a separate bowl, mix NIBISHI Tsuyu (3x concentrated) 50cc, water 150cc, and sugar 1 tbsp to make the donburi sauce.
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8. Once the tonkatsu is fried, drain the oil thoroughly.
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9. Thinly slice 1/4 onion.
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10. Add the prepared donburi sauce to a small pot, add the thinly sliced onion, and bring to a simmer.
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11. Cut the fried tonkatsu into bite-sized pieces.
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12. Place the cut tonkatsu on top of the simmering onion in the pot.
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13. Pour the remaining beaten egg over the entire dish.
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14. Cover and steam for about 30 seconds.
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15. Serve rice in a bowl, and top with the steamed cutlet and onions.
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16. Pour plenty of the remaining donburi sauce over it to complete the dish.
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