Looks delicious Martin! I’m a fan of Tonkatsu too and do it quite a lot at home. I’d love to suggest some tweaks, but I realize they are a little obsessive:
Poking lots of holes in the surface of the pork can help tenderize it, and improve adhesion of the breading
Try potato starch instead of flour for a slightly lighter texture (no gluten in the starch)
A little water helps loosen the egg and make it less goopy
After coating with panko let it sit for a bit, then do a second pass with the panko to make the coating denser
used Yao’s recommendations of potato flour, adding a little water to eggs, poking meat w fork and followed Martin’s recipe for prep and frying. Also did the sauce. Delish. Wife happy also.
Do you reuse the oil or dump it? I bought a deep fryer years ago, but used it once because I didn’t like messing with the leftover oil. I’ve been meaning to use it again and this is proper motivation.
Looks great, if anyone doesn’t want to use a mere fork here is the tenderizer I bought that was recommended by Alton Brown I believe in his Salsbury steak episode.