1. Cut the onion into thin slices.
2. Chop Japanese wild parsley into small pieces.
3. Make cuts along the tough stringy parts of the pork.
4. Flip it over and make cuts along the stringy parts again.
5. Pound the pork until tender.
6. Sprinkle salt and pepper on one side.
7. Break egg into a bowl.
8. Place ¼ of the egg into a tray.
9. Add 2 tsp water and beat the egg with a whisk.
10. Coat the pork loin in flour; use a brush to coat evenly.
11. Dip the pork loin in the beaten egg.
12. Finally coat the meat with fresh bread crumbs.
13. Shape the pork with your hands.
14. Deep fry the pork loin at 340 degrees Fahrenheit.
15. Place the pork in oil pan and deep fry until golden brown over medium heat.
16. Flip it over and deep fry until the other side also turns golden brown.
17. Take it out and drain out excess oil.
18. Cut the tongkatsu or deep fried pork into 1 inch strips.

SAUCE DIRECTION
1. Take water, granulated dashi, soy sauce, mirin, sugar and onion in a pan.
2. Stir lightly, put the lid and cook over medium heat.
3. When it starts boiling, reduce the heat to low and cook for 3 minutes.
4. When the onion becomes soft, place the tongkatsu in the pan.
5. Immediately break a egg, beat lightly and pour over the tongkatsu.
6. Put the lid on and cook for 20-30 seconds on high heat.
7. Add the chopped parsley when the egg has reached desired consistency.
8. Take rice in a bowl.
9. Gently place the tongkatsu in rice bowl with the help of a spatula.