Recipe: Classic Japanese Tonkatsu with Umeboshi SauceDescription: Crispy pork loin cutlets breaded with panko, served with homemade umeboshi sauce, shredded cabbage, and steamed white rice.Serves: 4 people Total Time: 40Difficulty: Easy to follow Ingredients needed: 4 piece pork loin cutlet, 1 teaspoon salt, 0.5 teaspoon black pepper, 0.5 cup all-purpose flour, 2 large egg, 1 cup panko breadcrumbs, 1 cup vegetable oil, 2 tablespoon umeboshi paste, 1 tablespoon soy sauce, 1 tablespoon honey, 1 teaspoon rice vinegar, 2 cup cabbage, 2 cup white riceInstructions: Season pork loin cutlets with salt and black pepper. In separate bowls, place all-purpose flour, beaten eggs, and panko breadcrumbs. Dredge each cutlet in flour, dip in eggs, and coat with panko breadcrumbs. Press firmly to ensure breadcrumbs adhere. Heat vegetable oil in a pan over medium heat. Fry each cutlet for 3-4 minutes on each side until golden brown and cooked through. Drain on paper towels. For the umeboshi sauce, combine umeboshi paste, soy sauce, honey, and rice vinegar in a small saucepan. Heat over low heat, stirring until smooth and well blended. Serve tonkatsu with the umeboshi sauce drizzled on top, accompanied by shredded cabbage and steamed white rice.Perfect for: Meal planning, weekly preparation, home cooking Tags: Japanese, Pork, Fried, Main CourseThis Classic Japanese Tonkatsu with Umeboshi Sauce recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 40 minutes. Great for weekly meal prep and family dinners.