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Ingredients

• 1 Tbs. hot water
• 1 Tbs. soy sauce
• 1 Tbs. mirin or sake
• 1 Tbs. Worcestershire sauce
• 3 Tbs. ketchup
• 1/2 tsp. hot mustard
• 4 pork cutlets, about 1 1/2 lb. total
• 1 egg
• 2 Tbs. all-purpose flour
• 1 cup panko or plain fine dried bread crumbs
• Salt and freshly ground pepper, to taste
• 1/4 cup corn or peanut oil
• Steamed rice for serving

Description

Pork katsu, A Staple Japanese Dish, Is Traditionally Served With A Simple Shredded Cabbage Salad. Soak 3 Cups Shredded Cabbage In Cold Water For 15 Minutes, Then Drain Well. Transfer To A Bowl And Toss With A Squeeze Of Lemon Or A Drizzle Of Rice

Williams-Sonoma