Katsu Sando (Japanese Pork Cutlet Sandwich)

1. Season the pork on both sides with salt and white pepper.
2. Set out three plates: flour, beaten egg and panko. Coat each cutlet in flour, then egg, then press firmly into the panko so it sticks in a thick layer.
3. Heat 1cm of oil in a frying pan to 180°C. Fry the cutlets for 3 minutes a side until deep gold, then drain on a rack.
4. Spread two slices of bread with Kewpie and the other two with half the tonkatsu sauce.
5. Brush the hot cutlets with the remaining tonkatsu sauce.
6. Pile cabbage onto the mayo side, sit the cutlet on top, close the sandwich, press gently and trim the crusts. Cut in half and serve straight away.

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Notes:

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• Bash the pork thin so it cooks through in the time the crumb takes to colour
• Sauce the cutlet while it is hot so it soaks in rather than sliding off
• A rack, not paper towel — the underside needs to stay crisp inside the bread