• Cut one onion into very thin slices (thin enough to be translucent). Take out a mixing bowl and soak the pieces in cold water to get rid of the harshness.
• Make dipping sauce: Mix Soy Sauce (3T), Honey (1T), Sugar (1T), Mirim (1T), Vinegar (1T).  Then sprinkle a few shakes of sesame seeds, diced spring onion and diced chili peppers. 
• Butterfly your chunk of pork loin into thinner piece (reference video). Then cut the large pork slice in half. Now, use the back of your knife (or a tenderizer) and tenderize the meat. If you want a thicker piece, don't pound away too much. 
• Season the pork piece with salt & pepper - on both sides. 

Make Donkatsu

• Take out three plates. Fill the first one with flour (or Korean pancake mix). Second one with 2-3 eggs - and beat the eggs. Third plate with bread crumbs. 
• Take each pork piece and coat in the following order: (1) Dip in flour, then shake off excess flour (2) Dip in egg wash - drip off excess egg-wash (3) Coat with bread crumb - shake off extra crumbs
• Repeat and set aside. 

Fry donkatsu

• Fill a large frying pan with a good amount of oil. 
• Put on medium-high heat. Once the oil is hot - throw in some breadcrumbs. If the breadcrumbs dance and sizzle, the oil is ready. 
• Carefully place in the pork piece. Fry until golden brown on both sides. (Note: Control your oil - if it splatters too much or you see smoke, turn the heat off)
• Afterwards, let each fried pork cutlet cool-down on a wire-rack.
• Drain your onion pieces. Let them drip off excess water. 

Plating donkatsu

• Place donkatsu on a plate. Put the onion pieces on top of the donkatsu. Garnish dish with a few handful of diced spring onion and diced chili peppers. Serve with Oriental Dipping Sauce (on the side)