Wash the cabbage, shred very finely and soak in a bowl of water.
Flatten the pork roast slices with the side of you knife and layer two slices (per serving) together. Put the fat side of each slice on opposite sides. Make 2 portions.
Season both sides with salt and pepper, coat with the flour, beaten egg and panko and deep fry.
While you're frying the cutlets, combine the sauce ingredients marked ○ in a container big enough for the cutlets to fit comfortably and mix. When the cutlets are almost done, microwave the sauce for a minute.
Serve rice into bowls, top with drained shredded cabbage, and spoon 1-2 tablespoons of the mixed sauce (taste first).
Put the freshly fried cutlets in the container with the sauce from Step 4 and coat both sides with the sauce. Slice into easy to eat pieces, place on top of the cabbage in the bowls and pour the leftover sauce over.
For bentos, coat both sides in the sauce.
I used this sauce to make a fried egg don (rice bowl). See Recipe ID: 481507
This a simple rice bowl using store-bought croquettes. The sauce goes well with croquettes too.
My husband usually isn't satisfied with just croquettes, so this is a "tonkatsu and croquette bowl." It looks nice if you slice both on the diagonal.
Story Behind this Recipe
Ever since I had a delicious sauced katsu-don at a highway stop restaurant when I was visiting my parents, I've been going to the same restaurant every time I go home, so I tried re-creating it. (Although it doesn't really live up to the original...)
It is easier to eat if you alternate the fatty sides of the pork roast slices as you layer them, so that the fat does not end up in one lump. The number of slices will depend on the thickness, so adjust accordingly. I used 3 pieces for my husband and 2 for myself. Layered sliced pork is more tender and easier to eat. You can also sandwich sliced cheese for a change. Of course, you can use store bought tonkatsu if you like!