Wash the cabbage leaves and shred finely.
Wash the lettuce leaves and tear into pieces.
Slice the pork filet about 2 cm thick an season lightly with salt and pepper.
Coat the meat. I always beat the eggs with a whisk and add flour to make batter that's a bit thicker than okonomiyaki batter. Dip the sliced pork in the batter and coat with panko.
While you're heating the oil, put the ● ingredients in a small pot and heat. When the edges start to bubble a little, turn the heat down to low and stir to warm through. Switch off the heat.
Fry the cutlets.
When they are fried, drain the oil well and then put them into the pan with the sauce. Coat with the sauce and transfer on a plate.
Serve rice in large bowls, and top with the lettuce and cabbage. Place the sauce covered cutlets on top and it's done.
This is how I serve it to my children.
Story Behind this Recipe
This is a very popular dish in our region.
I make the sauce on the sweet side for my children. For adults, you may want to mix in some regular Worcestershire sauce to kick up the spice and vinegar a little. We use pork filet for the tonkatsu, but pork loin is ok too. You could also use store bought tonkatsu if you like. If you're a mayonnaise fan, top on the tonkatsu. If you put the coating on the pork by mixing the eggs and flour instead of flour -> egg -> panko, it's easier and you have less washing to do.