Shred the cabbage and shiso, and thinly slice the onion.
Combine the cabbage and onion and season with salt. Let rest for 5 minutes, then squeeze excess water. Finally, mix in the shredded shiso leaves.
Arrange two slices of pork next to each other and season with salt and pepper.
Arrange a little bit of the filling from 2 on top of the pork slices. (Take care not to overfill it, or it will be hard to wrap).
Wrap up the filling in the meat.
It should look something like this.
Lightly coat in plain flour, followed by egg, and finally panko.
Deep fry the pork in oil heated 340-360F/170-180℃ until browned on all sides.
Cut into easy-to-eat quarters.
Serve with your choice of tonkatsu sauce, ketchup, Worcestershire-style sauce, or spicy mustard. Enjoy it while it's hot!
Story Behind this Recipe
I learned this recipe from my older sister. The filling and sauce are how we make it at home. The shredded cabbage tastes great with tonkatsu sauce!
Add as much cabbage, onion, and shiso leaves as you like. At my house, we love adding a lot of shiso to everything! Mix up any sauces you like. Okonomiyaki sauce would be good with this as well. If you end up with extra veggies, serve them on the side with dressing!