Please prepare vegetables to accompany the pork cutlet. I prepared 2 blue and red peppers each, yellow and red paprika. In addition, you can cut onions thinly and soak them in cold water before using them, or you can use bell peppers, carrots, chives, etc.

Shred a green onion (white part) and soak it in cold water to drain the gin.

1/8 of cabbage (I only used half of 1/4 of cabbage) Cut it into thin slices and soak it in cold water for a while to preserve its crispness. When you soak withered vegetables in cold water, they come back to life instantly. It's because the ingredient that makes your mouth feel crunchy is moisture. The moisture that had been dried on the outer leaves of the vegetables fills the vegetable tissues, giving them a crunchy texture.

Mix the prepared vegetables evenly (except cabbage and green onions).

Sieve a handful of bonito and pour boiling water and let it boil for 7 to 8 minutes. I also put 2 small pieces of kelp in here. It's better to make the broth a bit thick.

I made a refreshing and rich citron ponzu sauce. This sauce was really good. Even if it's not pork cutlet, you can use it in various salad sauces, and I think you can use it in various ways, so I strongly recommend this sauce. I need a little teriyaki sauce, but it's a little cumbersome to make this myself, so I just used the commercial teriyaki sauce.

Bring to a boil while stirring. It's okay to make enough and keep it refrigerator. It has butter in it and acts as a preservative.

The yummy yuja ponzu sauce is thick.

Fry the pork cutlet twice, golden brown.

Place drained cabbage on a plate and top with cut pork cutlet. If you put the prepared vegetables and green onions and sprinkle the sauce moistly, the fresh and filling pork cutlet salad is complete.