Pork Tonkatsu with Shiso and Savoy

Ingredients

• 1 teaspoon dry mustard, Coleman's or Japanese
• 1 teaspoon granulated garlic
• About 3 tablespoons Worcestershire sauce, Lea and Perrins preferred brand
• About 1 tablespoon of shoyu or soy sauce
• 1 tablespoon honey or mirin, eyeball it
• 1 cup ketchup
• 1 teaspoon dry mustard
• 1 inch ginger root, grated
• 1 large clove garlic, grated
• About 1 teaspoon shoyu or soy sauce
• 1 teaspoon honey or sugar
• 2 tablespoons rice wine vinegar
• 1 tablespoon toasted sesame oil
• 1 small head savoy cabbage
• A stack of shiso or basil leaves, 15 to 20
• 2 to 3 radishes
• Four 4 to 6-ounce boneless, center-cut pork loin chops
• Salt and pepper
• 3/4 cup AP flour
• 2 large eggs
• 1 1/2 cups panko
• 1 tablespoon black and toasted sesame seeds, plus more to garnish, optional
• Peanut or safflower oil, neutral oil, for frying
• A handful of chives, finely chopped, to serve

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