Tonkatsu

 

I was not so successful with this dish due to the dark brown char as you can see in the picture. I also did not cut the tonkatsu skillfully, leaving some broken crisp layer to the top right. When making this dish, it is important that you have two stoves at one time to fry the meat and to cook the sauce, because you must try your best not to let the meat cool down and become soggy. If you have only one stove, you can keep the meat warm by putting it in a microwave or oven while preparing the sauce. Of course this way is not economical since the sauce will be very soon ready, before which your oven already consumes a lot of power to get hot.