Tonkatsu (Breaded Pork Cutlets)

Cut off anything you don't want to eat from:

5 pork cutlets

Marinate them for 30 minutes or more in:

2 T sake
2 T soy sauce
2 minced cloves garlic

You will also need:

flour
cornstarch
2 eggs
panko (Japanese bread crumbs)
canola oil for frying

Put about ¼ C each of flour and cornstarch in a disposable plastic bag. Scramble the eggs in a bowl. Put about 1 C bread crumbs in a disposable plastic bag.

Take the cutlets one-by-one and first coat them with the flour/cornstarch, then dip them in the eggs - repeat this step (flour and egg) if you want to make the coating more crunchy - and finally coat them with bread crumbs. Push the bread crumbs on firmly so they stick. 

Heat about 1 cm of canola oil in a heavy bottomed frying pan. As always, the oil is hot enough when the ends of a wooden chopstick put into the oil bubbles. 

Carefully place a couple cutlets in the oil. When they are golden brown on the bottom, turn them carefully and brown the other side. Drain on a grill over newspaper. 

Serve with rice. These go nicely with Japanese curry, or sliced in an obento.