Pound out the pork loins until they are very thin. Cut in half so you have 4 pork cutlets.

Place the flour in one shallow bowl, the eggs in another, and the panko in a third. Season with salt and pepper.

Bread the pork by dipping it into the flour first, then the eggs, then the panko.

Fry about 3 minutes per side until brown and crispy. Season with salt and slice into strips.

Meanwhile, cook the rice according to the package instructions. In a large bowl mix the vinegar, salt, and sugar.

Stir the rice into the vinegar and continue to stir for about 10 minutes until the rice is cooled and sticky.

Press the rice into a shallow bun-sized bowl and pop it out to form the buns. Press hard to really form them.

Slice the cabbage and season with salt, pepper, and rice vinegar.

Mix all the tonkatsu sauce ingredients in a bowl and set aside.

Put some of the pork onto the bottom bun, top with the sauce, the cabbage, and then the top bun. Serve.