Instructions

1. 1
   Combine the soy sauce, sugar, Worcestershire, and ketchup. Beat with fork until consistent.
2. 2
   If desired, chill sauce for a half hour to thicken.
3. 3
   Pound pork with meat mallet until thin, perhaps ¼ inch (a little more than 0.5 cm) thick. To reduce splatter you should put the meat in an open ziplock bag.
4. 4
   Season pounded cutlets with salt and pepper on each side.
5. 5
   Put beaten egg, flour, and bread crumbs in separate shallow bowls.
6. 6
   Place pork in the flour, then egg, then crumbs (in that order) so that it is completely coated with each.
7. 7
   Heat oil in a frying pan to about ½ inch or 1.25 cm deep. Drop in crumbs to test when the oil is ready—the crumbs should float and sizzle.
8. 8
   Fry pork until deep golden or golden brown, most likely a for a few minutes on either side.
9. 9
   With a sharp knife cut pork into strips.
10. 10
    Serve with Japanese short grain rice and thinly shredded cabbage.