• Pat dry your pork loins. Then dip and evenly coat each piece of your pork loin into 1) cornstarch then 2) whisked egg and lastly 3) panko breadcrumbs.
• In a large pan set over medium heat, add oil. Check if oil it hot enough by dipping a wooden chopstick into it and look for bubbles. Then carefully lower the coated pork loins into the hot oil.
• Fry on both sides for 3-4 minutes until golden brown. Remove pork and place onto a cooling rack to allow the excess oil to drip off.

To assemble Onigirazu:

• Place a sheet of cling film (approx. 15 inches by 12 inches) onto a cutting board. Then place a sheet of nori, rough side up onto the cling film.
• Add ⅓ cup of warm cooked sushi rice in the middle of the nori and shape it into a diamond
• Season the rice with a sprinkle of salt. Add ½ tbsp of tonkatsu sauce and ½ tbsp of Japanese mayo over the rice.
• Then place 6 pieces of thinly sliced cucumbers over the sauce, followed by tonkatsu or pork katsu.
• Wrap the ends toward the middle like an envelope. Then wrap the cling film tightly around the sandwich.
• Using a sharp knife, cut the onigirazu in half. Repeat for the remaining ingredients. Serve and enjoy!