Tokyo style tonkatsu with tonkatsu sauce and shaved cabbage

Load each chop into a freezer bag and pound it eight to ten times with a saucepan until about one inch thick or slightly thinner.

Jacquard or fork-puncture the meat to break down the proteins, using restraint; over-jacquarded meat goes mealy and pre-chewed.

Salt both sides with a small pinch and refrigerate 10 to 15 minutes as a dry brine.

Combine the orch, soy sauce, sesame oil, oyster sauce, molasses, Dijon mustard, onion powder, garlic powder, grated ginger and ketchup in a high-sided container and blend with an immersion blender.

Shave the green cabbage razor thin on a mandolin.

Pat the chops dry with a paper towel so the breading sticks.

Fill a flat wide three to four quart sauce pan about 60 percent up the sides with the neutral oil and heat to 325F.

Set up a breading station: cornstarch, then egg wash made from three eggs and a tablespoon of neutral oil, then the panko.

Sift the panko through a fine mesh strainer to remove the dust, then spray it with water about 30 times and toss until it has the texture of wood shavings, neither wet nor parched.

Drop a chop into the cornstarch, flip and toss to coat, knock off the excess, then into the egg wash, flip and toss, lift and drain.

Drop into the panko, load the top with as much as possible and press it down, then flip and do the same.

Spray both sides a couple of times with more water and drop back into the crumbs to grip another 25 percent of panko.

Lower into the 325F oil away from your body, one piece at a time so the breading is not knocked off.

Flip after about 90 seconds so it fries evenly, and cook about three minutes in all to around 135F internal and nicely golden brown crumbs.

Drain on a wire rack and rest propped up on its side so the bottom does not sog through.

Slice and plate next to the shaved cabbage, and slather the top with the tonkatsu sauce.