Directions

1. Step

Heat oil in a pan to 170–180°C (340–360°F). Deep-fry the pork cutlets for 5–7 minutes, until golden brown. Remove and set aside on a paper towel to drain excess oil.

2. Step

Microwave 2 potatoes for 5 minutes until soft. Mash well using a slotted spoon. Add 2 pinches of salt, 1/2 tbsp sugar, and 2 tbsp mayonnaise. Mix thoroughly and set aside.

3. Step

In a bowl, combine 1/2 tbsp sugar, 1 tbsp vinegar, and 1/3 tsp salt. Add 200g cooked rice and mix well. Finely chop the cabbage, rinse with water, and drain.

4. Step

Cut each pork cutlet in half. Cut each seaweed sheet in half, creating 4 pieces. Place one piece of seaweed on a flat surface. Spread an even layer of seasoned rice on top. Lay another piece of seaweed over the rice. Place one piece of fried pork cutlet on top.

5. Step

Drizzle tonkatsu sauce over the pork cutlet. Add shredded cabbage and 3 slices of cucumber. Spread a layer of mashed potatoes on top. Fold the top seaweed over first, then fold up the bottom seaweed to enclose the fillings.