Pork Tonkatsu with Shiso and Savoy
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INGREDIENTS
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1 teaspoon dry mustard, Coleman's or Japanese
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1 teaspoon granulated garlic
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About 3 tablespoons Worcestershire sauce, Lea and Perrins preferred brand
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About 1 tablespoon of shoyu or soy sauce
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1 tablespoon honey or mirin, eyeball it
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1 cup ketchup
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1 teaspoon dry mustard
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1 inch ginger root, grated
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1 large clove garlic, grated
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About 1 teaspoon shoyu or soy sauce
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1 teaspoon honey or sugar
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2 tablespoons rice wine vinegar
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1 tablespoon toasted sesame oil
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1 small head savoy cabbage
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A stack of shiso or basil leaves, 15 to 20
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2 to 3 radishes
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Four 4 to 6-ounce boneless, center-cut pork loin chops
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Salt and pepper
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3/4 cup AP flour
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2 large eggs
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1 1/2 cups panko
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1 tablespoon black and toasted sesame seeds, plus more to garnish, optional
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Peanut or safflower oil, neutral oil, for frying
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A handful of chives, finely chopped, to serve
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