Tonkatsu

The most expensive Tonkatsu I have ever had was at Mai-Sen in the ritzy Omote-sando neighborhood. This was a special lean Black Pork cutlet and came with a spicy-sweet apple sauce for drizzling over the finely shredded cabbage and rice.

To make this at home, dredge pork cutlets in a cracked egg, then flour, back in the egg, then in panko and deep fry. Cut it into thick strips with a sharp knife, and serve with shredded cabbage. Tonkatsu sauce is key, and you'll probably have to find that at your local Japanese market. For those in my hood, check out Hana. What to do with leftover tonkatsu? layer it between slices of white bread with some sauce for some delicious sammies.