Katsudon

1. Prepare the Tonkatsu: Pat dry the 300 grams Pork loin. Season both sides evenly with 2 grams Salt and 1 gram Black pepper. Dredge the Pork loin in 50 grams All-purpose flour, ensuring it is fully coated. Dip the floured Pork loin into 100 grams beaten Egg (for coating), allowing excess to drip off. Finally, coat thoroughly with 100 grams Panko, pressing gently to adhere.

2. Prepare the Katsudon Sauce: In a small saucepan, combine 200 grams Dashi stock, 30 grams Koikuchi soy sauce, 30 grams Mirin, 20 grams Sake, and 5 grams Granulated sugar. Bring the mixture to a gentle simmer over medium heat, then set aside.

3. Fry the Tonkatsu: Heat 500 grams Vegetable oil in a deep pot or wok to 170°C. Carefully place the Panko-coated Pork loin into the hot Vegetable oil and deep-fry for 4-5 minutes per side, or until golden brown and cooked through. Remove the Tonkatsu from the oil and drain on a wire rack. Allow it to rest for a few minutes, then slice each cutlet into 1.5 cm wide strips.