Tonkatsu with dressed cabbage salad

Very thinly slice green or white cabbage on a mandolin or with a sharp knife.

Micro-grate a piece of ginger, a clove of garlic and half a carrot into a bowl; zest about a quarter of a lemon.

Add 20 g Kewpie mayo, 5 g sriracha, 5 g rice wine vinegar, 5 g soy sauce and 10 cranks of black pepper; mix and adjust to taste. Keep separate from the cabbage until serving.

Pound two boneless pork chops with the back of a knife or a meat tenderizer to about three quarters of an inch thick. Salt now if wanted (salting after frying also works).

Set a wok on medium-low with about two inches of peanut oil.

Set out three trays: 50 g flour mixed with 25 g cornstarch, 50 g panko, and 2 beaten eggs. Coat the pork in flour, then egg, then panko, pressing the crumbs in.

With the oil between 325 and 350F, slowly lower in the cutlets and fry 7 to 9 minutes until golden brown, agitating so the oil keeps moving.

Drain on a paper towel over a wire rack, then move to the lower rack to stay crisp; sprinkle with a little salt.

Slice the pork and plate with a handful of cabbage topped with the ginger-garlic-carrot sauce and a bowl of tonkatsu sauce.

Strain the frying oil through a fine mesh sieve lined with a paper towel and keep it for next time.