Pork Tonkatsu Rice Balls
* ½ cup sushi rice, rinsed
* 2 pieces pork chops, butterflied, separated
* ½ cup all purpose flour
* 2 large eggs, beaten
* 1 cup Japanese breadcrumbs (panko)
* 4 cabbage leaves, rinsed, cores removed
* 4 nori sheets (dried seaweed)
* tonkatsu sauce (to serve)
* sesame seed dressing (to serve)
* salt (to taste)
* ground black pepper (to taste)
* oil (for frying)
1) In a rice cooker, cook rice according to instructions. Allow steam to die down before fluffing rice. Cool.
2) Meanwhile make incisions between fat and meaty areas of pork to prevent curling when frying. Season to taste.
3) Bread pork chops: Dredge pork in seasoned flour on both sides. Dip in egg, then cover with panko crumbs. Set aside.
4) Heat about 1 tablespoon oil in a deep frying pan over medium heat. Pour in leftover egg mixture, cook until middle is almost set. Flip; cook until set. Set aside.
5) Add enough oil for deep frying. Deep fry pork chops until cooked through.
6) Make onigirazu: Lay plastic wrap then a nori sheet, shiny side down, on a chopping board. Spread a thin layer of rice on nori, the same size as the pork. Lay pork over rice. Drizzle with tonkatsu sauce. Top with omelet then cabbage, trimming as needed. Top with another layer of sticky rice. Fold nori, then plastic wrap over filling. Repeat with remaining pork. Slice in half. Pack with tonkatsu or sesame seed dressing.