Pork katsudon with ohitashi-style napa cabbage

Trim the crusts off the shokupan, tear the bread and pulse it little by little in a food processor into coarse fresh panko.

Boil the whole head of napa cabbage in salted water until cooked; check by quartering and return undercooked pieces to the water.

Heat dashi, soy sauce and mirin into a savory broth; pour over the cabbage quarters in a pan and refrigerate to soak.

Trim the fat from the pork loin and score along the membrane and tendon on the rim so it does not curl.

Wrap the chops in plastic wrap and pound them flat.

Set up a breading station of flour seasoned with salt and pepper, beaten eggs, and panko; dredge in flour, dip in egg, then press into the panko. Bread one cutlet in fresh panko and one in dried.

Heat the oil to 350 and fry each cutlet, moving it so it does not stick, until deep golden brown.

Trim the stem and tip from a cooled cabbage quarter and cut it into segments; roll one tightly to stand on the plate.

Heat dashi, soy, mirin and sugar in a small pan with sliced onions until the onions soften; slice the cutlet and set it in the middle.

Pour over a partially beaten egg, cover and steam about 30 seconds.

Slide everything from the pan onto a bowl of white rice; top with three green peas. Serve the cabbage with bonito flakes on top.