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1
Make the tonkatsu sauce.
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2
Put 1/4 cup of the water and the cornstarch in a teacup, stir to dissolve, and set aside.
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3
In a small saucepan, combine the remaining 1/4 cup water with the rice vinegar, sugar, and salt.
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4
Cut the dried plums into 1/2-inch pieces and add them to the saucepan.
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5
Cook the mixture over medium-high heat until the plums are slightly softened, about 5 minutes.
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6
Stir in the cornstarch mixture and cook until thickened, about 1 minute more.
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7
Puree the mixture in a blender until very smooth.
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8
If no blender is available, the mixture may be pureed in a food processor, but it will not be as smooth.
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9
Preheat the oven to 250F or to the warm setting and line a baking sheet with a brown paper bag.
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10
Cut the pork tenderloin into 8 pieces.
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11
Put the pieces, one at a time, between layers of plastic wrap and pound them into thin rounds about 5 inches across.
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12
Sprinkle the rounds with salt and pepper and set aside.
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13
Set up 3 wide-rimmed soup bowls.
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14
Put the flour in the first bowl.
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15
In the second bowl, beat the eggs with the water until smooth.
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16
Put the panko in the third bowl.
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17
Working with one piece of the pork at a time, dip them first in the flour, shaking off the excess, and then in the egg mixture, allowing the excess to run off.
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18
Finally, lay them in the panko, turning and patting gently to coat both sides.
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19
Put 3 inches of oil in a large frying pan over medium-high heat.
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20
When the oil is hot enough to brown a cube of bread in 30 seconds, fry the pork, 2 pieces at a time.
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21
Cook, turning once, until the crust is golden brown on both sides, about 7 minutes altogether.
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22
Hold the first browned cutlets in the warm oven on the paper-lined baking sheet while you cook the remaining cutlets.
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23
When all the cutlets are cooked, slice them about 1/2 inch thick and serve with steamed rice, shredded cabbage, and tonkatsu sosu.
