Make the Tonkatsu Sauce: In a small bowl, whisk together the ketchup, Worcestershire sauce, soy sauce, mirin, sugar, and Dijon mustard until the sugar has dissolved and the sauce is smooth. Set it aside. The flavours will meld together while you prepare the pork.

Prepare the Pork: Place the pork loin steaks on a cutting board. If they are slightly uneven, you can cover them with cling film and gently pound them to an even thickness. This ensures they cook evenly. Season both sides generously with salt and pepper.

Set Up Your Dredging Station: You’ll need three shallow dishes or plates. Place the plain flour in the first one. In the second, pour the beaten egg. In the third, spread out the panko breadcrumbs.

Coat the Pork: Take one pork steak and dredge it in the flour, shaking off any excess. Then, dip it into the beaten egg, ensuring it’s fully coated. Finally, press it firmly into the panko breadcrumbs, covering both sides completely. Pat the panko on to help it adhere. Set the coated cutlet on a wire rack and repeat with the second steak.

Heat the Oil: Pour the oil into a large, deep frying pan or a medium saucepan to a depth of about 3-4cm. Heat the oil over a medium-high heat until it reaches 170°C. If you don't have a thermometer, you can test it by dropping in a panko breadcrumb; it should sizzle immediately and turn golden in about 30 seconds.

Fry the Pork Katsu: Carefully lower one pork cutlet into the hot oil. Fry for 3-4 minutes per side, until it's a deep golden brown and the pork is cooked through. I find that using tongs to gently turn the pork once is the best way to avoid disturbing the crust. Cook the cutlets one at a time to avoid lowering the oil temperature.

Rest the Pork: Once cooked, remove the pork katsu from the oil and let it drain on a wire rack for a few minutes. This keeps the underside from becoming soggy. Resting also allows the juices in the meat to settle.

Assemble the Katsu Bowls: Divide the warm cooked rice between two bowls. Slice the rested pork katsu into 1-2cm thick strips. Arrange the strips over the rice. Drizzle generously with your homemade tonkatsu sauce, then garnish with sliced spring onions and a sprinkle of toasted sesame seeds. Serve immediately.