Ingredients and seasonings quantity
| Volume | Measuring spoon | Ingredients |
|---|
Procedure
| 1 | Insert the blade of a knife into the border between the lean and fatty parts of the pork at intervals of 1 cm to break off any streaks. Turn over and cut both sides. Cut the pork into portions for one person. |
| 2 | Sprinkle with salt and pepper and let sit for 15 minutes. Cover with kitchen paper to drain. |
| 3 | Dip the pork in the batter solution of egg, flour and water, and sprinkle with breadcrumbs. Press the breadcrumbs slightly on the top. |
| 4 | Fry in oil at 150℃ for 3 minutes, then turn the pork over and fry for 6 minutes. Cut into 1 cm pieces. |
| 5 | Cut onion into thin slices. Bring broth to a boil in a pan, add onion and sugar, cover and simmer over low heat until softened, about 15 minutes. |
| 6 | Add soy sauce and salt, bring to a boil, and add Tonkatsu. Add beaten egg, cover and cook for 1 minute. Turn off the heat and cook in the residual heat until the eggs set. |
| 7 | Place on top of warm rice. |
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