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Recipe details are AI-generated from the video and may contain errors — for reference only.
Cut the 70g onion into thin slices and chop the mitsuba Japanese wild parsley into small pieces.
Watch out
Using a sharp knife requires steady finger placement on ingredients to avoid cuts.
Prepare the 120g pork loin by making cuts along the tough stringy parts on both sides, then pound it to make it tender. Sprinkle a pinch of salt and a pinch of pepper on one side.
Watch out
Handling raw meat requires thorough hand washing afterwards to prevent cross-contamination.
Crack 2 eggs into a bowl. Place a quarter of the egg into a tray, add a pinch of water, and beat the mixture with a whisk.
Watch out
Handling raw eggs requires washing hands afterwards to prevent salmonella contamination.
Coat the pork loin uniformly with all-purpose flour using a brush on both sides, then dip it into the beaten egg mixture, and finally coat it thoroughly with nama-panko fresh bread crumbs, shaping the pork with your hands.
Watch out
Ensure all surfaces of the meat are evenly coated so the breading does not detach during frying.
Deep fry the coated pork loin in frying oil at 340 degrees Fahrenheit over medium heat. Rotate and flip it over to brown uniformly until golden brown on both sides. Take out the tonkatsu and drain excess oil on a wire rack.
local_fire_departmentMedium heat, 340 degrees Fahrenheit, about 5 to 7 minutesWatch out
Hot oil can splatter and cause severe burns
lower the pork gently and do not overcrowd
Cut the cooked tonkatsu into 1-inch pieces on a cutting board using a knife.
Watch out
The fried cutlet is hot
hold it steady while slicing to prevent slips and cuts
In a small pan, add 50ml water, a pinch of granulated dashi, 1 tbsp soy sauce, 1 tbsp hon-mirin, 1 tsp sugar, and 70g onion. Stir lightly, put the lid on, cook at medium heat, and when it starts boiling, reduce heat to low and cook for about 3 minutes until the onion gets soft.
local_fire_departmentMedium heat bringing to boil, then low heat for 3 minutesWatch out
Hot steam escapes when lifting the lid
lift carefully to avoid scalds
Place the sliced tonkatsu into the pan. Immediately crack 1 egg into a bowl, lightly beat it, and pour the egg on top of the tonkatsu. Put the lid on and cook 25 seconds at high heat. Add the chopped mitsuba on top when the egg reaches your desired softness.
local_fire_departmentHigh heat for 25 secondsWatch out
High heat with eggs in broth can easily burn the bottom if cooked too long
watch the time closely
Serve 200g fresh steamed rice in a rice bowl, then gently place the cooked tonkatsu and egg mixture on top of the rice with a spatula.
Watch out
The pan is hot
use a steady grip when sliding the contents onto the rice bowl
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