Preheat oven to 180ºC. Place vegetable oil in a frypan over high heat.

To make the pork katsu, place the raw fillets between two sheets of grease-proof paper and hammer with a rolling pin or meat mallet until they are 1.5 centimetres thick.

Dip fillets into flour coating them lightly on all sides. Then dip into lightly whisked egg, allowing any excess to drip away. Finally, coat thoroughly in panko crumbs.

Place pork fillets into hot oil and fry until golden and crunchy - approximately 3-4 minutes on each side. Place fillets on to a baking tray and bake in the oven for 15 minutes to ensure fillets are cooked all the way through.

To assemble sandwich. whisk together kewpie mayonnaise and hot mustard. Spread on to one slice of white bread. Pile with shredded cabbage.

Drizzle tonkatsu sauce on top of pork katsu fillet. Place on top of cabbage, and then top with bread. Skewer sandwich to keep it together. Serve immediately.