Tonkatsu is extremely easy to make: dip pork chops in flour, then in egg beaten with a bit of water, then in panko crumbs. Fry in a bit of oil until brown and crunchy. Top with sauce and eat.
I served it with some white rice and a salad that Mr Minx dubbed "Belgian endive kimchee" - thinly sliced Belgian endive, slivered tomato (seeds removed), chopped scallions and cilantro, and a dressing made from rice wine vinegar, honey, sesame oil, ground ginger, and salt & pepper.
The tonkatsu came out nicely browned and the relatively quick cooking kept the pork moist, but I think I enjoyed the kimchee best of all. The bitterness of the endive played very well with the sesame oil and vinegar. Next time, I'll add some garlic to make it closer to real kimchee.