Season the pork with salt and pepper. Dip the pork in egg and flour batter then coat with panko. (The batter helps the panko from sliding off).
In a pot, pour in the soba tsuyu and curry powder and bring to a boil.
Thinly slice the cabbage and microwave it for 2-3 minutes (600 W).
When it becomes soft, place it in a bowl and mix it with grounded sesame seeds and mayonnaise.
Heat the oil to 356°F or 180°C and deep fry the cutlet. Cut into 6 strips.
Boil the sauce in a stone pot for 1 person. Place the pork katsu in the pot and place a slice of cheese on top and cover the pot for 10 seconds (I do not have stone pot so I used a small frying pan).
Top cabbage mixture on rice and place the pork katsu on top, and it's done.
Story Behind this Recipe
I dislike cheese but my husband does. Someone was eating it on TV and it looks delicious, so I thought of coming up with my own recipe.
If you do not have soba tsuyu (soba dipping sauce), you can also use mentsuyu (noodle soup base). If you also don't have that, then you can make it: 1. Boil 2 tablespoons of mirin. Then add 2 tablespoons of soy sauce and 2 teaspoons of sugar and bring it to a boil. 2. In a different pot, add 200 ml (6.5 fl oz) of water and Konbu (Kelp) soup stock and bring it to a boil. Then add bonito soup stock and bring it to a boil. Combine 1 and 2 and bring it to a boil and the sauce is made. If you don't have cabbage, lettuce is okay. If you're using lettuce, you don't need to microwave it. Just thinly slice and top with mayonnaise.