Tonkatsu

I think I'm turning Japanese, I really think so: delicious Japanese breaded pork loin, served with rice.

1. 1

   1. Put the egg, flour and panko in separate shallow bowls/plates.
   
   2. Using the back of a knife gently tenderise and flatten the pork fillet slightly so that your meat is about a couple of centimeters thick.
   
   3. Coat the flattened fillet as follows: flour, egg, panko. Set aside until ready to fry.
   
   4. Meanwhile cook your rice. If you're like me and you're SO ASIAN IT HURTS: use your rice cooker. If you, however, are less Asian, use the traditional saucepan and water method.
   
   5. Time to fry your loin fillets. Pour a generous amount of vegetable oil into a large wok. Not so much that you're deep-frying, but not so little that the loin will absorb it all instantly: you want to shallow fry these babies. Let the oil heat up - you'll know it's hot enough when either you stick a wooden chopstick (or spatula) into the centre and the oil bubbles around it. The more bubbles the hotter it is.
   
   6. Leave the fillets undisturbed on each side for under a minute (but depends on the thickness of your loin fillets, so keep an eye on it) - you want your meat cooked all the way through and the panko crispy and golden.
   
   7. When both sides have achieved golden perfection, remove from the hot oil and place on a plate covered with paper kitchen towel to absorb the excess oil.
   
   8. To serve pre-slice your meat and plate alongside a generous dollop of hot rice, the cabbage and tomato "salad", salad dressing of your choice, and Bulldog Sauce (real or fake) drizzled over your meat.
   
   9. Consume. You may now lick your plate clean.
   
   NB. Tonkatsu is traditionally served with 'Bulldog sauce'. This is a fruity brown sauce which can be found in any Oriental supermarket. Alternatively, mix (HP) brown sauce with ketchup to get the same effect!