Step 1

Take three pieces of fresh milk bread and tear with the grain in long strips, setting aside the crust. Try to get the pieces as thin as possible.

Step 2

Spray breadcrumbs with some water, toss, cover and refrigerate while you prepare the pork.

Step 3

Take 1 pound of sliced pork loin and make some small cuts going against the grain to tenderize the meat. Cover the pork with a piece of saran wrap and pound the meat with a meat hammer to make it less than 1/8" thick.

Step 4

Put the pork in a bowl and season with salt, pepper and a splash of mirin. Flip and season again, repeat for all other pork pieces. Allow to marinate for about 10 minutes and up to 3 hours.

Step 5

Pat the pork dry and cut cheese into 3 blocks.  Wrap pork around the cheese and make sure it is completely covered. Wrap the pork tightly in saran wrap and refrigerate for about 10 minutes. Coat the pork in flour, dip in beaten egg and cover with your fresh breadcrumbs. Wrap the coated katsu in saran wrap and set aside while you heat up your oil.

Step 6

Fill a heavy bottom pot with oil until it can submerge the pork, then heat over medium heat. Heat until the oil is about 330 degrees F. Carefully drop in the pork and fry for about 4-5 minutes, rotating occasionally. Make sure the oil doesn’t get too hot. Take out the pork from the oil and set on an oil paper or wire rack. Let cool for about 2-3 minutes then slice lengthwise. Serve with your salad, rice and katsu sauce.

Step 7

Finely shave cabbage with a mandolin, or by hand.

Step 8

Blend all ingredients in a blender or with an immersion blender until smooth. Refrigerate until ready to use.