Tonkatsu topped with a rich, savory-sweet red miso sauce.
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Prepare the pork by making small cuts in the connective tissue between the meat and fat to prevent curling, then pound lightly with a meat mallet.
Season the pork with salt and pepper, then dredge each piece in flour, dip into the beaten eggs, and coat thoroughly with panko breadcrumbs.
In a small saucepan, combine the red miso, mirin, sugar, sake, and dashi stock over medium heat.
Whisk the sauce constantly until the sugar dissolves and the mixture thickens into a glossy, pourable glaze, then set aside on low heat.
Heat the vegetable oil in a deep skillet to 340°F (170°C).
Fry the pork cutlets for 3-4 minutes per side until the crust is a deep golden brown and the meat is cooked through.
Remove the katsu and let them rest on a wire rack for 2 minutes to maintain crispness before slicing into strips.
Arrange the sliced katsu over a bed of shredded cabbage and generously drizzle the warm red miso sauce over the top.
