Kastu Rice Bowl with Gunma Prefecture-Style Sauce

• 2 small Pork loin cutlets
• 350 grams Plain cooked rice
• 1/4 small Cabbage
• 50 ml Japanese Worcestershire-style sauce
• 50 ml Water
• 1 tbsp Soy sauce
• 2 tbsp Sugar
• 1 tbsp Sake
• 1 tbsp Mirin
• 1 Finely julienned leek (the white part only)
• 1 to tatse Toasted sesame seeds

1. Julienne the cabbage finely and soak in cold water.
2. I prepared finely julienned Japanese leek (white part only).
3. Combine ingredients.
4. Bring the mixture to a boil.
5. I bought these pork loin cutlets at a deli counter.
6. Warm them lightly in a microwave.
7. You can use pork fillet cutlets too.
8. Cut into bite sizes.
9. Coat the pork cutlet with the sauce!
10. Place the drained cabbage onto the cooked rice in a bowl...
11. Place the pork cutlet on top!
12. This is how we normally have it in Gunma!
13. I garnished with finely julienned Japanese leek, chopped green onion and toasted sesame seeds on top for a nice finish!
14. If you don't have Japanese-Style Worcestershire sauce, take a look at this recipe.
15. "Gunma Katsu Rice Bowl with Worcestshire-Style Sauce"

loin cutlets, rice, cabbage, sauce, water, soy sauce, sugar, sake, mirin, only, sesame seeds

Taken from cookpad.com/us/recipes/154872-kastu-rice-bowl-with-gunma-prefecture-style-sauce (may not work)