Steps

1. Cut 400g of pork loin into slices about 2.5cm thick. 【Key Point!】 Cut it thick.
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2. Season both sides of the pork loin evenly with a pinch of salt and pepper.
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3. Tenderize the thick pork loin slices by pounding them with a meat tenderizer or similar tool.
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4. Evenly coat the entire pork loin with all-purpose flour, as needed, and shake off any excess. 【Key Point!】 Dusting with flour without clumping will result in a beautiful finish when fried.
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5. Dip the floured pork loin slices into beaten egg, as needed, then coat thoroughly with panko breadcrumbs, as needed.
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6. Heat frying oil to 160°C (320°F) and fry the pork loin slowly at a low temperature. 【Key Point!】 Frying thick cutlets slowly at a low temperature will result in moist and tender meat.
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7. Once the coating has set, flip the cutlets and fry until lightly browned on both sides.
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8. Add 200ml of bonito dashi stock to a pot and add 1/2 onion. Simmer over low heat. 【Key Point!】 Simmer gently over low heat until the onion becomes translucent and soft, without letting the liquid evaporate too much, to bring out its flavor and sweetness.
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9. Once simmering, skim off any scum.
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10. When the onion is softened, add 1 tsp sugar, 40ml mirin, 40ml sake, and 40ml soy sauce. Simmer and reduce, adjusting the taste as needed.
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11. Add the 2 beaten eggs to the prepared sauce in two portions, to create a semi-cooked, gooey texture and thicken the sauce. 【Key Point!】 Adding the eggs in two portions allows for a perfectly semi-cooked, gooey texture and ensures the sauce thickens properly.
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12. Cut the fried cutlets into bite-sized pieces, place them on 2 bowls of cooked rice, and pour the sauce and egg mixture over them.
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