Ingredients
2 pork loin chops about 3/4 pounds total
1 cup flour
2 eggs beaten
1 cup panko bread crumbs
2 cups sushi rice
1 tablespoon rice vinegar
salt and sugar
1/2 head napa cababge
1/2 cup ketchup
2 tablespoons worcestershire `
1 tablespoon soy sauce
2 tablespoons mirin
1 tablespoon honey
2 teaspoons mustard
Directions
1
Pound out the pork loins until they are very thin. Cut in half so you have 4 pork cutlets.
2
Place the flour in one shallow bowl, the eggs in another, and the panko in a third. Season with salt and pepper.
3
Bread the pork by dipping it into the flour first, then the eggs, then the panko.
4
Fry about 3 minutes per side until brown and crispy. Season with salt and slice into strips.
5
Meanwhile, cook the rice according to the package instructions. In a large bowl mix the vinegar, salt, and sugar.
6
Stir the rice into the vinegar and continue to stir for about 10 minutes until the rice is cooled and sticky.
7
Press the rice into a shallow bun-sized bowl and pop it out to form the buns. Press hard to really form them.
8
Slice the cabbage and season with salt, pepper, and rice vinegar.
9
Mix all the tonkatsu sauce ingredients in a bowl and set aside.
10
Put some of the pork onto the bottom bun, top with the sauce, the cabbage, and then the top bun. Serve.