Butterfly the pork cutlets - cut in half in the middle and open them out. Spread chopped umeboshi paste, top with a shiso leaf and slices of cheese. Close up the cutlets by folding the other half over the fillings.
Season with salt and pepper, and coat with flour, beaten egg, and panko.
Heat a generous amount of oil in a pan, and deep fry the cutlets until golden brown. Plate shredded cabbage and mizuna, put the sliced pork cutlets on top, and serve.
Story Behind this Recipe
Tonkatsu for summer days when you don't have much of an appetite.
Tonkatsu sauce is good with these, but they're also nice with ponzu or ponzu gelée.