pork katsu

Begin by prepping the sides. Add the rice to a rice cooker or pot and cook according to package instructions. Thinly slice the cabbage - I recommend a mandolin, but a knife works fine.
To make the katsu sauce, add all the ingredients to a small bowl and whisk until combined.
Now prep the breading: Grab three shallow bowls. Add the flour to one bowl, the eggs to another, and panko breadcrumbs to another. Add a pinch of salt and pepper to the bowl with the flour and stir to combine.
Add the vegetable oil to a deep pan over medium high heat. While the oil heats up, bread the pork by dipping each cutlet in the flour, then the eggs, then the panko.
When the oil is hot, carefully add the cutlets to the oil. Cook on each side for 4-6 minutes, until golden brown. Let the pork continue to cook until the internal temperature reaches 145F. Remove the cutlets and transfer to a plate or cooling rack to sit for 5 minutes.
Slice the cutlets and serve with rice, cabbage, and katsu sauce. Enjoy!