Ingredients for four servings
1 tablespoon low sodium soy sauce
1 tablespoon mirin or 1 tablespoon sake
1 tablespoon Worcestershire sauce
3-4 tablespoons ketchup
1/2 teaspoon hot mustard (I'm using Colman's Dry Mustard mixed with liquid)
4 pork cutlets, about 1 1/2 pound in total (no bone)
1 egg
3-4 tablespoons flour
1 cup panko crumbs
kosher salt & freshly ground black pepper, to taste
1/4 cup corn or 1/4 cup peanut oil

steamed rice, opt., for serving

Directions
1
Make the dipping sauce thusly:
Stir together 1 T. of hot water and the soy sauce, mirin, Worcestershire sauce, ketchup and mustard. Set aside.
2
Prep the pork thusly:
Place the pork cutlets between 2 sheets of waxed paper or plastic wrap and pound them with a meat pounder until about 1/4 inch thick, unless they are already thin-cut in which case disregard the pounding and move to the next instruction. In a shallow bowl, lightly beat the egg. Spread the flour and panko on 2 separate plates. Season the flour with the salt and pepper. Also, season the pork cutlets with salt on both sides. Dip the pork first into the seasoned flour, then the egg mixture, and lastly the panko (coating both sides). Press the panko into the pork so it stays put.
3
Panfry the pork thusly:
Heat a large nonstick skillet over medium-high heat until just hot and then add the oil. Add the cutlets and fry, turning once, until golden brown on both sides and just opaque at the center (you don't want to overcook pork) - this should take approximately 5 minutes on each side.
4
Tranfer the cutlets to paper towel to drain briefly, then cut across the grain into strips 1/2 inch thick.
5
Serve with the dipping sauce and rice.

You can use boneless chicken breasts instead of boneless pork for chicken katsu.

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