1 cucumber, peeled, seeded and sliced
1/2 cup jasmine rice
12 ounce pork cutlets
1/4 cup panko breadcrumbs
2 tablespoons sesame seeds
1/4 cup flour
2 tablespoons apple cider vinegar
1 tablespoon sugar
salt, pepper, oil
1/2 cup ketchup
2 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon Kirin
1 1/2 teaspoons Worcestershire sauce
1 teaspoon freshly grated ginger
1 clove garlic, minced
Combine all the Katsu sauce ingredients and mix well. Refrigerate for 30 minutes at least to let the flavors meld before using.
Place cucumber slices in a medium bowl and toss with 2 tablespoons vinegar, 1 tablespoon sugar, and 1⁄2 teaspoon salt . Set aside to pickle.
In a small saucepan, combine rice, 1 cup water, and 1⁄2 teaspoon salt . Bring to a boil. Cover and cook over low heat until rice is tender and water is absorbed, about 17 minutes. Or, if you are like me, use your Zojirushi rice cooker and set it and forget it. God, I love that thing.
Pat pork dry. Season all over with salt and pepper.
Place 1⁄4 cup flour on a plate. In a shallow bowl, beat 1 large egg. In a separate shallow bowl, add panko. Dredge pork in flour, coating well, then dip into egg, letting excess drip back into bowl. Press into panko, turning to coat well.
Heat oil in a large skillet over medium-high heat. When oil is hot, add pork; cook until golden and crisp, 2–3 minutes per side. Transfer to a paper towel-lined plate to drain. Sprinkle with salt.
Serve pork katsu with rice and pickled cucumbers alongside and sesame seeds sprinkled over top. Serve katsu sauce on the side or drizzled over top. Enjoy!