The first time I made tonkatsu with udon, it wasn’t real tonkatsu because I cheated by using Shake ‘n Bake. I remember watching a Japanese cooking game show a few months back which demonstrated how to make tonkatsu, and since I had some time Friday night I decided to make tonkatsu curry rice.
Ingredients:
- cut pork loin
- 1 egg
- bread crumbs
- Japanese curry sauce mix
- white rice
I began by marinating the pork loin with salt and pepper and had it sit while I prepared the white rice. While waiting for the rice I prepared the pork loin. I poured oil into a pot, ensuring there was enough so that the pork can submerged, and started to boil it. I whipped the egg inside a bowl and dipped the pork loin inside so that the entire pork was covered with the egg mix. Then I placed the pork onto a separate plate and evenly spread the bread crumbs on both surface of the pork. When the oil was boiling I submerged the pork inside. Once the breadcrumbs looked brown I removed the pork and dried the excess oil with a paper towel. Once everything was about ready, I microwaved the Japanese curry sauce mix and served it with the tonkatsu and rice.
If you noticed there was only one tonkatsu at the end, but I prepared two pork loin in the beginning. Well, to be honest the first one didn’t make it… oops! The challenge was to find the right amount of time the pork should be boiling inside the oil. If it was too long the breadcrumbs would be burned, and if it was too little the pork inside won’t be done well enough. It would also have helped if the pork loin wasn’t as thick as the ones I used. Maybe next time. 
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