Ingredients DONKATSU SAUCE

1/4 cup ketchup
1/2 cup tonkatsu sauce , bulldog brand preferred
2 Tbsp brown sugar
1 1/2 cup water
1/2 cup milk
30 g salted butter (1 ounce)
1 1/2 Tbsp plain flour
1/2 Tbsp cornstarch
1 Tbsp water

PORK CUTLET

600 g pork loin (1.3 pound), cut thinly for pork cutlet, about 1 cm / 0.4 inch thickness
milk , enough to soak the meat
3 eggs
1/2 cup plain flour
1/2 tsp garlic powder
1/2 tsp onion powder
1 1/2 cup panko bread crumbs

SIDES (OPTIONAL)

250 g cabbage (9 ounce), thinly sliced
1/3 cup ketchup
1/3 cup mayonnaise
non-spicy chili (e.g. long green pepper)
ssamjang
macaroni salad
cooked rice
pickled cucumber
danmuji (yellow pickled radish)
kimchi

Instructions DONKATSU SAUCE

Combine ketchup, tonkatsu sauce, brown sugar, water and milk in a large bowl or measuring cup. Mix well and set aside.
Preheat a frying pan over medium heat, then add the butter. Once the butter has melted, add the flour to the pan. Stir well to ensure the flour is thoroughly mixed with the butter. Continue to cook over medium to medium-high heat until the mixture turns dark brown; this should take approximately 5-7 minutes, with occasional stirring. Then, reduce the heat to low.
Pour the brown sauce from step 1 into the pan, stirring well. Increase the heat to medium-low or medium and cook until the sauce thickens, which should take approximately 8-10 minutes; remember to stir often. In a separate bowl, combine the cornstarch and water, whisking until the starch dissolves completely. Once the sauce in the pan has thickened slightly, add the slurry. Continue to stir frequently for an additional 5 minutes, or until the sauce reaches your desired thickness. Once done, either set it aside or reduce the heat to the lowest setting to keep it warm while the pork cutlet is being cooked.

PORK CUTLET

Lightly score the meat in a diamond pattern using a knife, or use a mallet to tenderize it. Next, place the meat in a bowl and pour in the milk. Let the meat soak in the milk for 10 minutes. This will help further tenderize the meat and reduce any gamey smell. Afterward, drain the milk away and set the meat aside.
Prepare two separate plates; fill one with a mixture of flour, garlic powder, and onion powder, and the other with panko bread crumbs. In a medium-sized bowl, crack the eggs and whisk them until fully combined. Arrange your workstation in the following order: a plate of pork, a plate of the flour mixture, a bowl of whisked eggs, and finally, a plate of panko bread crumbs.
Thoroughly coat all sides of the pork with flour, then dip it into the beaten eggs. Finally, roll it in the panko bread crumbs until it’s fully covered. Repeat this process until all the meat is fully breaded.
To prepare for frying, fill a fryer or large deep pan with a generous amount of oil and heat it. Make sure the container is wide enough to fully immerse at least one pork cutlet. Once the oil reaches 175°C (350°F), it is ready—this usually takes about five minutes on medium-high heat.
Carefully place the pork cutlet in the sizzling oil and fry for about four minutes, flipping it every one to two minutes for even cooking. Once the pork cutlet is fully cooked and golden-brown, remove it from the oil and place on paper towels to absorb excess oil. Using a fine-mesh strainer, quickly skim off any remaining fried crumbs from the surface of the oil between batches. Repeat this process until all the cutlets are fried.
Serve your chosen sides on a large plate, arranged around the edge. If serving cabbage, combine the ketchup and mayonnaise in a small bowl, then dollop the sauce over the cabbage. Place the cutlet in the center of the plate. Drizzle the sauce over it. Enjoy!