Tonkatsu pork bowls

Air fryer 10 minutes or fryer 2 to 3 minutes Cook time 30 minutes Prep time 4 servings

Preparation

On the stove

In a medium saucepan, bring water, rice and salt to a boil. Stir, cover and simmer for about 15 minutes or until water evaporates. Remove from heat and add vinegar and mirin. Stir, cover and set aside.

Air fryer

Place flour in a bowl. Place eggs in a second bowl and breadcrumbs in a third bowl.
If using pork chops, place them on a cutting board. Cover with plastic wrap and flatten with meat mallet until 1 cm (½ in.) thick. Season with salt and pepper.
Coat each cutlet (or pork chop) with flour and shake to remove any excess. Dip in egg, then in breadcrumbs, pressing down. Dip in egg and breadcrumbs again.
Preheat the air fryer. Place 2 cutlets (or pork chops) at a time, depending on size of fryer. Spray with oil and cook at 200 °C (400 °F) for about 4 minutes. Turn over and spray again. Continue cooking for 4–5 minutes. Let stand for 5 minutes and slice.

In a small bowl, combine 60 mL (¼ cup) each ketchup and Worcestershire sauce. Add 15 mL (1 tbsp.) each soy sauce and honey, then 5 mL (1 tsp.) minced fresh ginger.

In a small bowl, mix cabbage with 5 mL (1 tsp.) oil and 5 mL (1 tsp.) rice vinegar. Season with salt and pepper. Divide rice between bowls. Top with tonkatsu slices and drizzle with tonkatsu sauce to taste. Top with cabbage and green onions.