Cut the tendons of the pork loin. If not cut, the meat will curl up when fried.

Pound the meat with the back of a knife to flatten it, then shape it back to its original size and season with salt and pepper.

Mix the bread flour and water together. Use a whisk to prevent lumps and mix quickly. The photo shows a doubled recipe for 8 pieces of tonkatsu.

Coat the meat with the flour-water mixture. If you don't have bread flour, all-purpose flour is fine, but bread flour makes a crispier coating.

Press the panko breadcrumbs onto the meat, ensuring they cover the edges completely to prevent the coating from falling off.

As you coat several pieces, clumps of breadcrumbs may form. Discard these clumps.

Pour oil into a frying pan (enough to cover half the meat). Once the oil is heated to about 320°F, add the meat.

Cover with a lid and fry-steam over medium heat until the desired golden brown color is achieved. Do not touch the meat until it colors.

Once a crispy golden brown color is achieved, flip the meat. Quickly remove the lid to avoid oil splatter from water droplets.

Cover again and fry-steam until the desired color is achieved. Adjust the time based on the thickness of the meat and your preference.

Remove the lid, increase the heat, flip the meat, and fry quickly to crisp the surface again.

The tonkatsu is beautifully golden and crispy! Properly cutting the tendons ensures the meat stays flat and doesn't curl.

Cut into easy-to-eat pieces with a knife. Cut in one swift motion to hear the crispy sound.

Can you feel the crispy coating? Frying at a low temperature prevents the meat from shrinking.

Serve on a plate and enjoy! It's delicious freshly fried and even when cooled, maintaining its crispy texture.

When frying continuously, remove leftover coating from the oil with a skimmer. Leftover bits can cause burning.

If the oil level decreases, add a little more oil and continue fry-steaming as before.

Removing leftover coating bits ensures the last tonkatsu is cooked beautifully without burning.

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Thanks to everyone who submitted reports on May 1, 2015, this recipe became a hot topic! Thank you (*^^*).

Thanks to everyone who submitted reports on May 14, 2016, this recipe became a hot topic for the second time! Thank you (*^^*).

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