Season the pork with salt and pepper. Dip the pork in egg and flour batter then coat with panko (bread crumbs).
(The batter helps from the bread crumbs coming off from the pork)
In a pot pour in the soba tsuyu and curry powder and bring it to a boil.
Thinly slice the cabbage and microwave it for 2~3 minutes (600w)
When it becomes soft, place it in a bowl and mix it with grounded sesame seeds and mayonnaise.
Heat the oil to 356 degree F and deep fry the cutlet. Cut into 6 strips.
Boil the sauce in a stone pot for 1 person. Place the pork katsu in the pot and place a slice of cheese on top and cover the pot for 10 seconds. (I do not have stone pot so I used a small frying pan)
Top cabbage mixture on rice and place the pork katsu on top and its done
Story Behind this Recipe
I dislike cheese but I saw someone eating this on TV and praised how tasty it was so I wanted to make it for my husband who loves cheese.
If you do not have soba tsuyu (soba dipping sauce), you can also use men-tsuyu (noodle soup base). If you also don't have that, then you can make it: 1. Boil 2 tablespoons of mirin. Then add 2 tablespoons of soy sauce and 2 teaspoons of sugar and bring it to a boil. 2. In a different pot, add 200cc (6.5 fl oz) of water and Konbu (Kelp) soup stock and bring it to a boil. Then add bonito soup stock and bring it to a boil. Combine 1 and 2 and bring it to a boil and the sauce is made. If you don't have cabbage, lettuce is okay. If using lettuce, don't need to microwave. Just thinly slice and top with mayonnaise.